Sea Bass with Coconut-Curry Sauce

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 4 teaspoons curry powder
• 2 13 1/2- to 14-ounce cans unsweetened coconut milk
• 1 cup chicken stock or canned low-salt chicken broth
• 2 medium carrots, peeled, cut into matchstick-size pieces
• 4 5- to 6-ounce sea bass fillets
• 4 green onions, thinly sliced

1. Heat oil in heavy medium saucepan over medium heat.
2. Add onion, garlic and curry powder.
3. Saute mixture until onions are translucent, about 4 minutes.
4. Mix in coconut milk and stock; bring to boil.
5. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes.
6. Add carrots; simmer until crisp-tender, about 3 minutes.
7. Remove from heat; keep warm.
8. Preheat broiler.
9. Place fish on baking sheet; sprinkle with salt and pepper.
10. Broil fish until just opaque in center, about 8 minutes.
11. Using metal spatula, transfer fish to plates.
12. Spoon sauce over fish.
13. Sprinkle with green onions.

vegetable oil, onion, garlic, curry powder, milk, chicken stock, carrots, green onions

Taken from www.epicurious.com/recipes/food/views/sea-bass-with-coconut-curry-sauce-101689 (may not work)