Thai Fish Bowls
1 medium red bell pepper, sliced into strips
1 medium zucchini, cut into bite-size pieces
1 tbsp. coconut oil
3 tsp. minced garlic
1 (13.5-oz.) can full fat coconut milk, shaken well
2 to 3 tsp. curry powder
1 to 2 tsp. honey, optional
Salt and pepper, to taste
1/2 lb. Jerk Fish*
1-1/2 c. Sticky Coconut Rice*
Cilantro leaves, for garnish
1/2 lime, for garnish
Red pepper flakes, optional
In a small pot or Dutch oven, sauté red pepper and zucchini in coconut oil for 2 to 3 minutes on medium heat.
Add minced garlic. When fragrant, add coconut milk and curry powder to the pot and stir.
Add a touch of honey if you'd like a sweeter dish, and salt and pepper to taste.
Lower heat and cook until sauce has thickened, about 3 to 5 minutes.
Reheat fish in the oven on a low broil for 2 to 3 minutes.
Add remaining coconut rice to each bowl.
Scoop curry over top and then add fish.
Garnish with cilantro pieces, lime wedges and red pepper flakes, optional.