INGREDIENTS:

• 1 lb white fish fillets, cut crosswise into 1″ slices
• 1 (403 mL) can unsweetened coconut milk
• 2 Tbs red curry paste
• 2 medium carrots, cut into thin matchsticks
• 1/2 small red cabbage, thinly sliced
• handful fresh cilantro, chopped

HOW TO PREPARE:

1. Put coconut milk and red curry paste in a large sauté pan over medium heat.
2. Cook for 3 minutes, stirring until combined.
3. Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.
4. Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked.
5. Serve with fresh cilantro.