Thai Fish Stew

GFCF/SF
All ingredients are organic

3T safflower or canola oil
2 inches fresh ginger, peeled and minced or grated
5 cloves garlic, peeled and minced
1 small onion, minced
3/4c brown basmati rice
2 ½ c water
1 ½ lbs Pacific Cod (or whatever firm fish is locally wild caught, and not over-fished. You can check this at www.aquariumofpacific.org. They have a great page that will give you substitutions for fish), cubed
2 14 oz cans lite coconut milk
2t fish sauce
3T red curry paste
2 limes, juiced
¾ c frozen green beans (you can use any frozen veg you like)
Sea salt and pepper
Cayenne pepper to taste for heat
Torn fresh basil leaves
*You can add sweet potato, carrots, green onions; substitute chicken, shrimp, etc. This recipe is super versatile.

Instructions:

1. Heat oil in a large pan or pot. Add curry paste—cook for 5 minutes.
2. Add onion, garlic and ginger—sauté 5 minutes
3. Add rice. Coat with mixture. Add water and fish sauce. Bring to a boil—reduce to simmer for 15 minutes.
4. Add fish and coconut milk. Simmer covered 10 minutes. Remove from heat—add green beans. Keep covered for an additional 5 minutes.
5. Gently stir in lime juice and season to taste with salt and pepper and cayenne if using.
6. Serve in bowls topped with torn basil.

Enjoy!

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