44-ouncewhite fish filets (cod, mahi-mahi, tilapia)
2 cups baby bok choy
chopped green onion, cilantro, sesame seedsto garnish
Heat a large heavy bottomed skillet or wok over medium-high heat. Add the coconut oil and onion to the skillet and stir to combine. Sauté onions for 5-6 minutes, or until softened and translucent. Stir frequently.
Add the minced garlic and ginger to the onions and sauté for 1 minute, stirring continuously to prevent burning. Reduce heat to medium and stir in the red curry paste and curry powder. Cook, stirring continuously for 1 minute more.
Add the diced tomatoes, red chili flakes, granulated sugar, and salt to the onions. Increase heat to high and mix well. Bring the curry to a simmer and reduce heat to low. Add the lime juice and coconut milk, mixing well to combine.
Add the white fish pieces in the sauce, making sure they're covered with enough sauce to cook through fully. Cover and cook for approximately 10-12 minutes, stirring gently every 2-3 minutes.
Once fish is fully cooked, add the bok choy and pineapple to the curry and cook for an additional 3-4 minutes.
Remove from heat. Serve with rice and garnish with chopped green onion, cilantro, and sesame seeds, if desired.
Nutrition facts do not include rice.
You can use store-bought Thai red curry paste or make your own. Making your own is quite easy, but you will need a food processor (unless you want to use a mortar and pestle). Find my homemade red curry paste recipe HERE.