Here is a very easy and quick way to cook white fish with exotic flavors that are always appealing: red bell peppers, carrots, coconut milk, lime, chili, curry, and fresh cilantro. Who could ask for more?
Peel the carrot and cut it into very small cubes. Start sautéing them with the oil in a pot or large saucepan.
Wash and dry the bell peppers, remove the stem and seeds, and cut them into slices. Add them to the diced carrots.
Stir for a few minutes over medium heat before pouring in the coconut milk, adding the curry, chili, lime zest, and a bit of salt. Add the lime juice, reduce the heat, cover, and let simmer for about ten minutes.
Rinse and pat dry the fish fillets and cut them into large cubes. Add them to the pot and let cook for another 5 minutes covered.
Finally, add the coriander and chives, mix, and remove from heat. Serve in shallow bowls and accompany with Thai rice or Asian noodles.
0 servings
4
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