Nutrition

Ingredients

• 3 Tbsp. virgin coconut oil or vegetable oil
• 3 Tbsp. red curry paste
• Juice of 1 lime
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 Tbsp. plus 1 tsp. sugar
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1 medium zucchini, halved lengthwise, cut crosswise into half-moons
• 1 medium red bell pepper, halved, ribs and seeds removed, cut into 2" pieces
• 12 oz. cherry tomatoes, halved
• 1½ lb. skinless white fish fillets (such as cod), cut into 1" pieces
• Basil leaves, cooked rice, and lime wedges (for serving)

Instructions

1. 1 Heat 3 Tbsp. virgin coconut oil or vegetable oil in a large high-sided skillet over medium. Add 3 Tbsp. red curry paste and cook, stirring constantly, until paste is fragrant and starting to stick to bottom of pan, about 30 seconds. Add juice of 1 lime, one 13.5-oz. can unsweetened coconut milk, 1 Tbsp. plus 1 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and bring to a simmer. Add 1 medium zucchini, halved lengthwise, cut crosswise into half-moons, and 1 medium red bell pepper, halved, ribs and seeds removed, cut into 2" pieces; simmer until veggies are crisp-tender, 2–3 minutes.
2. 2 Mix 12 oz. cherry tomatoes, halved, into vegetables in pan, then nestle 1½ lb. skinless white fish fillets (such as cod), cut into 1" pieces, into sauce. Simmer until fish is cooked through and flaky, about 5 minutes. Top with basil leaves and serve with cooked rice on the side and lime wedges for squeezing over.

Original Source

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