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


  1. In a small pot or Dutch oven, sauté red pepper and zucchini in coconut oil for 2 to 3 minutes on medium heat.

  2. Add minced garlic. When fragrant, add coconut milk and curry powder to the pot and stir.

  3. Add a touch of honey if you'd like a sweeter dish, and salt and pepper to taste.

  4. Lower heat and cook until sauce has thickened, about 3 to 5 minutes.

  5. Reheat fish in the oven on a low broil for 2 to 3 minutes.

  6. Add remaining coconut rice to each bowl.

  7. Scoop curry over top and then add fish.

  8. Garnish with cilantro pieces, lime wedges and red pepper flakes, optional.