Thai Coconut Fish Curry

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 large onion, chopped
• 2 tbsp ginger, grated
• 3 garlic cloves, minced
• 2 medium carrots, cut into thin coins
• 2 medium red bell peppers, thinly sliced
• 1 fresh Thai red chili, finely chopped
• ¼ cup (60 mL) no sodium added chicken broth
• 2 tbsp (30 mL) Thai red curry paste
• 1 can (14 oz/398 mL) light coconut milk
• 4 6 oz (170 g) fresh or frozen and thawed cod fillets, cubed
• 4 oz (113 g) dried rice noodles
• 4 cups fresh spinach
• 1 tbsp (15 mL) lime juice
• 1 cup fresh cilantro, chopped

Directions

• Heat oil in a large skillet with deep sides over medium heat.
• Add the onion and cook for 5 minutes or until softened.
• Add the ginger and garlic and cook for 1 minute more, stirring continuously.
• Add the carrots, red bell pepper, Thai red chili, and chicken broth.
• Cook, stirring occasionally, until the vegetables are just tender, approximately 8-10 minutes.
• Add the curry paste and cook, stirring often, until fragrant, about 2-3 minutes.
• Add the coconut milk and stir to combine.
• Bring the mixture to a simmer over medium heat.
• Add the fish and cook for 8-10 minutes, or until the fish flakes easily with a fork.
• Cook noodles according to package directions.
• Drain well and divide the noodles evenly between 4 bowls. Divide the spinach between the bowls.
• Remove the large skillet from the heat and stir in lime juice.
• Ladle the soup into the bowls and garnish with cilantro.