Thai Coconut Cod Curry

INGREDIENTS

2 tsp

coconut oil

1 clove

garlic, minced

1 tbsp

minced or grated fresh ginger root

1 tbsp

Thai red curry paste

1/4 cup

diced white onion

1 cup

carrots, sliced into coins

1 cup

zucchini, sliced into half-moons

1 400 milliliter can

light coconut milk

3/4 cup

water or low-sodium vegetable broth

300 g

cod fillets, chopped into bite-sized pieces

1 cup

sugar snap peas, sliced diagonally

1 tsp

fish sauce (or sub low sodium tamari)

juice of 1/2 lime

to garnish: cilantro, green onion, red chillies, lime wedges

to serve: jasmine rice, brown rice, or cauliflower rice