Fish and Veggie Red Curry

Laura loves curry!!!  So what do you do when your wife loves curry, you make curry for her.  Sometimes I'm all about doing things from absolute scratch.  In the case of curry, it would be fantastic to toast my own spices then grind them fresh and use my mortal and pestle to make a paste.  But let's be honest that takes time and energy.  
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Instead we found a pre-made curry paste, added in some fresh veggies and fish and a couple other ingredients and we had a delicious dish in under 30 minutes.  This was my first time ever using fish in a curry and it turned out pretty great.  If you are completely scared of fish or don't like the flavor, too bad, try it anyways.  I think you will be surprised that the curry is the dominate flavor and not the fish, so it is a good way to give fish a try.  

Feel free to add your favorite veggies to this dish.  You don't have to use what we used, we just had these on hand and that is why we love curry dishes so much, because they are so versatile.  You could also sub out the quinoa for rice or even zoodles or sweet potato noodles if you want to go grain free.  The possibilities are endless.  We hope you enjoy this one as much as we did.  

Ingredients

• 1 lb of your favorite white fish, we used flounder but you could easily use cod, haddock, pollock, even walleye
• 1 tbsp coconut oil
• 2 large carrots, chopped into bite size pieces
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 cups fresh or frozen green beans
• 3 tbsp Red Curry paste from Thai Kitchen
• 1 tbsp coconut sugar, palm sugar, or brown sugar
• 1 15 oz can of coconut milk
• 1 1/2 cups of water
• 1/4 cup fish sauce
• 2 cups dried quinoa
• 1/4 cup fresh cilantro

Directions

1. In a large saucepan or dutch oven add the coconut oil and melt over a medium high heat.  
2. Add the carrots, peppers, and onions and cook for 8 minutes.
3. Add red curry paste and cook and stir for 1 minute, then add the coconut milk, fish sauce, sugar, and water.  Bring to a boil, then reduce heat to low.
4. This is where timing things out comes in handy.  Depending on the type of grain; quinoa or rice, you should possibly start that before you start cooking any of the veg and curry sauce.  For me I started the quinoa in our pressure cooker when I was cooking the veg.   If you are doing it on the stovetop you might need to start sooner.  When your grains have approximately 8 minutes left add your fish cut up into 1-2" pieces and your green beans or any other frozen veg.  
5. Simmer the sauce with the fish and all the veg for that final 8 minutes with your pan covered.  Try not to cook the fish for much longer than 8 minutes otherwise it will just start to fall apart. 
6. Once your quinoa or rice is done, serve a couple large spoonfuls in the bottom of your bowl and top with the curry sauce.  Finish with some freshly chopped cilantro and enjoy.