Light Red Curry

I love curry, and sometimes coconut milk will really tie things together. Other times, you may not want to deal with the fat and calories that come along with it. This recipe takes a lighter take on a previous red curry by replacing the coconut milk with low sodium chicken broth. The flavor in the dish is tied together with our Pastamore Roasted Garlic Grapeseed Oil. This works great over rice, served with vegetables, or as a soup.

Ingredients:
1 lb - white fish (flounder, tilapia, etc.)
2 cups - chicken broth, low sodium
1 Tbsp - coconut oil
1 Tbsp - Pastamore Roasted Garlic Grapeseed Oil
1/2 - medium yellow onion
2 - tomatoes
5 - carrots
2 Tbsp - red curry paste
2 cups - baby spinach (optional)
1/4 tsp - red pepper flakes
To taste - salt and black pepper

Directions:
1. Rinse tomatoes, peel carrots, and remove skin from onion. Cut tomatoes into wedges. Slice the onion in 1/2 thick pieces, and cut carrots into 1/4" coins.

2. Place a large pot on the stove over medium heat. Once hot, add the coconut oil and Pastamore Roasted Garlic Grapeseed Oil. onion, and carrots. Cook for 5 minutes.

3. Add the red curry paste and mix well. Cook for 3-5 minutes.

4. Add chicken broth, fish, and red pepper flakes. Bring to a boil and reduce to a simmer. Cook until fish is cooked throughout and broth has reached desired thickness. Toss in tomatoes and heat until warm.

5. Season to taste with salt and black pepper. Serve over rice or baby spinach.