Thai Curried Cod

Ingredients :

• 1 lb cod, cut into 1″ cubes
• garlic powder
• paprika
• salt
• 1 red onion, thinly sliced
• 2 bell peppers, red or green (or both!)
• 1 lb butternut squash, peeled and cut into 1 1/2″ cubes) – or 12 oz bag cubed squash
• 1 can coconut milk
• 1 bunch cilantro
• 4-5 Tbsp green curry paste
• 1 Tbsp fish sauce
• serve with- rice or cauliflower rice

Instructions :

1. Cube the cod, blot it dry with paper towels to remove excess moisture. Sprinkle the cod with paprika, garlic powder, and salt to make a simple yet flavorful rub. We used between 1/4 tsp-1/2 tsp of each of those.
2. Heat the coconut oil in a large pan or Dutch oven over medium-high heat. Cook the onion and bell peppers until crisp-tender, which takes about 2 minutes. Add the curry paste and cook it for 1 minute.
3. Add the squash, coconut milk, and 1 cup of water. Bring the vegetable mix to a boil, and put it on lid. Turn the heat down to simmer for about 12-15 minutes until the butternut squash is tender.
4. Add the cod, push it down into the liquid to cover it, and keep simmering the cod curry until the fish is just cooked through, which will take about 6-7 minutes.
5. Stir in the fish sauce and gently combine everything together. Mix in about 1/2 of the chopped cilantro. Taste the sauce and add more salt to the dish if desired.
6. Serve over the top of rice or cauliflower rice and garnish with more cilantro. Enjoy!

Notes

To make this even lower in carbs cut back on the onion by half and the butternut squash can be replaced with cauliflower chunks or mushrooms.

Instead of making a cod curry, you could also make salmon curry, or use shrimp, or chicken cubes.

Red curry paste or yellow curry paste can be used in place of the green curry.

Serve over cauliflower rice to be Whole30, paleo, and low carb compliant, or serve over white or brown rice.