Coconut Curry

While I'm not normally one who orders soup or broth while out to dinner, I had to go with the sea bass served with coconut curry broth while out with my husband for date night yesterday!

Not difficult to make, and ever so pleasant on the palate, try this at home with your choice of sea bass, halibut, cod… or chicken breast!

Combine lime juice from one lime, two crushed lemon grass stalks, some chopped green onion, garlic, fresh cilantro & a pinch of red chili powder in the food processor and whiz til combined.

Heat some olive oil in a cast iron skillet and throw in some fresh asparagus along with the green paste you've just made.

Add coconut milk (be sure to use fresh if you are following the AutoImmune plan; canned often contains guar gum which is contra indicated to this demographic), bring to boil and cook for a minute or two, stirring.

Taste along the way and doctor it according to what your taste buds tell you!

Heat the oven to 425; douse the fish with olive oil and fresh pepper and cook until internal temp reads 160F (usually about 12 – 15 minutes).

Serve fish on a bed of your favorite steamed greens with the coconut curry generously drizzled (oh, go ahead and pout it!) on top.