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Thai Green Curry With Cod And Pineapples

In a medium sized pot, saute the onions and carrots in the coconut oil until the onions are soft. In a separate sauce pan, bring the coconut milk to a simmer and add the green curry paste. Thoroughly whisk the green curry paste into the coconut milk. Turn the heat off after the curry paste is mixed into the coconut milk. Add the garlic, ginger, and red peppers to the pot with the onions and carro. . .

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2 cod fillets

1 can coconut milk (unsweetened)

1 cup water

3 tablespoons green curry paste

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon minced garlic

1 tablespoon minced ginger

1/2 lime

1/4 cup coconut oil

1/4 yellow onion chopped

2 cups chopped carrots

1 large red bell pepper

1 cup diced pineapple

1/4 cup diced basil

1/2 tablespoon crushed red peppers (add more or less to adjust spiciness)

Preparation

1In a medium sized pot, saute the onions and carrots in the coconut oil until the onions are soft.

2In a separate sauce pan, bring the coconut milk to a simmer and add the green curry paste. Thoroughly whisk the green curry paste into the coconut milk. Turn the heat off after the curry paste is mixed into the coconut milk.

3Add the garlic, ginger, and red peppers to the pot with the onions and carrots, and continue to saute for 3 minutes.

4Add the coconut milk to the pot, as well as the the water, soy sauce, fish sauce, and crushed red peppers. Bring the pot to a light boil for two minutes, then reduce the heat to a simmer.

5Add the pineapple, basil, and lime juice to the pot, mix the contents of the pot, and bring it back up to a simmer.

6Add the cod to the pot, and cover the cod with the veggies and broth. Simmer for 10 minutes, or until the cod is fully cooked.

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