Thai Fish Curry

Ingredients

• 4 cups butternut squash cubed peeled
• 3 cups rice cooked
• 1 cup cilantro leaves fresh chopped
• 1  jalapeno thinly sliced for less heat (remove seeds )
• 4 servings kosher salt 
• 1 cup coconut milk light ( half of a 14-ounce can)
• 1  lime zest finely grated
• 1.5 pounds mahi mahi fillets skinless cut into 1 1/2-inch pieces
• 1 large onion thinly sliced
• 2  bell peppers red thinly sliced
• 2 tablespoons thai curry paste green
• 1 tablespoon vegetable oil 

Equipment

• bowl
• sauce pan

Directions

1. Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables.
2. Heat the vegetable oil in a large saucepan over medium-high heat.
3. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes.
4. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute.
5. Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes.
6. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt.
7. Serve over rice; top with the remaining jalapeno.
8. Photograph by Antonis Achilleos