Curry Fish Stew

"Generously season the fillets with salt and pepper; set aside. In a large skillet over medium heat, add butter and oil. When sizzling, add onions and carrots; season lightly with salt. Saute for 5 minutes. Add bell peppers and jalapeno pepper; saute for 3 minutes or until carrots are tender. Add ginger and garlic; saute for only 1 minute. Pour in chicken broth and add baby potatoes, flipping them flesh side down. Increase the heat to high and bring the mixture to a boil."

"Add coconut milk, Thai red curry paste, and coconut sugar. Blend the ingredients before placing the fish; baste with the sauce. When the mixture barely starts simmering, reduce the heat to medium, cover and cook for 6 minutes. Halfway through cooking, flip the fillets and add cherry tomatoes. Cover and continue cooking for the remaining 3 minutes. Mix in lime zest and check if potatoes are tender."

This recipe uses firm white fish cut into pieces, seasoned with Himalayan salt and pepper. Aromatic vegetables include red onion, carrots, yellow peppers and jalapeño sautéed in butter and olive oil. Ginger and garlic are briefly cooked before adding low-sodium chicken broth and halved baby potatoes to simmer. Coconut milk, Thai red curry paste, and coconut sugar create the sauce. Fish is placed into the sauce and cooked covered, with fillets flipped halfway and cherry tomatoes added. A cornstarch slurry thickens the sauce and lime zest brightens the dish. Serve over cooked rice and garnish with cilantro and lime wedges.

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