Thai Fish Curry

• 1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces
• 2 tablespoons Thai green curry paste
• Finely grated zest of 1 lime
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 jalapeno pepper, thinly sliced (remove seeds for less heat)
• Kosher salt
• 1 20 -ounce package cubed peeled butternut squash (about 4 cups)
• 1 cup light coconut milk (about half of a 14-ounce can)
• 1 cup chopped fresh cilantro
• 3 cups cooked rice

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

mahi, green curry, lime, vegetable oil, onion, red bell peppers, pepper, kosher salt, butternut squash, light coconut milk, fresh cilantro, rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/thai-fish-curry.html (may not work)