Extra Saucy Coconut Fish Curry

I brought my favorite new cookbook, Half Baked Harvest Super Simple, over to Christian's house this weekend thinking we could find something delicious to make at home.  After perusing the book several times and narrowing it down, we decided to try her Extra Saucy Coconut Fish Curry based on the delicious picture and easy looking recipe.  Besides a lot of chopping, the dish came together quite quickly on Saturday evening {aided by a few homemade margaritas} and in no time we were enjoying this delicious and simple take on curry.  10 out of 10 would make again, and I suggest you do the same!

Extra Saucy Coconut Fish Curry

Ingredients
2 Tblsp coconut oil
1/2 medium yellow onion, chopped
2 Tblsp red curry paste
2 Tblsp finely chopped fresh lemongrass
1 {1-inch} piece fresh ginger, peeled and grated or chopped finely
1- 14oz can full-fat coconut milk
2 Tblsp fish sauce
1 lb cod fillets {or other white fish} cut into 1 inch pieces
Zest and juice of 1 lime
1/4 cup fresh cilantro, chopped, plus more for serving
Rice for serving

Instructions
1. Melt coconut oil in large skillet over high heat.  Add onion and cook, stirring until softened, about 5 minutes.  Stir in curry paste, lemongrass, and ginger and cook until fragrant, about 1 minute.
2. Stir in coconut milk and fish sauce and bring mixture to boil.  Add cod and reduce heat to medium.  Cook until fish is opaque and flakes easily, about 5-8 minutes.  Remove skillet from heat and stir in lime zest, lime juice, and cilantro.
3. To serve, divide rice among bowls and spoon curry over rice.  Garnish with more cilantro, if desired.

Serves 4

adapted from half baked harvest super simple

xoxo,
stephanie marie