Coconut fish curry (Print Version)

# Ingredients:

→ Main Ingredients

01 - 10 oz of white fish (such as cod or monkfish)
02 - 1 small onion
03 - 2 cloves of garlic, small ones
04 - 1 teaspoon ground ginger
05 - 3 to 4 heaping teaspoons of red curry paste
06 - 4 peeled tomatoes
07 - 14 oz can of coconut milk

→ Sides and Seasonings

08 - ¾ cup of rice
09 - A pinch of fine salt
10 - Fresh cilantro leaves
11 - Half a lime
12 - Drizzle of olive oil

# Instructions:

01 - Thinly chop both the onion and garlic. Put them in a pan with a splash of olive oil and cook until they turn see-through.
02 - Stir in the curry paste (start slow and taste as you go), ginger, peeled tomatoes, coconut milk, and chunks of fish.
03 - Cover the pan and simmer over medium heat for about 5 to 10 minutes, depending on the type of fish you’ve picked.
04 - While the curry simmers, boil a pot of water and cook the rice following the package directions.
05 - When everything’s done, plate it up. Add some salt, sprinkle on lime zest, drizzle lime juice, and finish with fresh cilantro.

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