Thai Seafood Curry

Ingredients

• 1/2 tablespoon coconut oil
• 1/4 cup green curry paste
• 1/2 small yellow onion diced
• 1 red bell pepper cut into thin strips
• 1 carrot peeled and sliced on the diagonal
• 4 cloves garlic minced or pressed
• 1/2 teaspoon ground ginger
• 1/2 - 1 teaspoon red pepper flakes optional
• 1 teaspoon salt more or less to taste
• 1 (13.6) oz can lite coconut milk
• 1 cup water
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 1 tablespoon brown sugar
• 1 (3.75 oz) package Chicken of the Sea® Sardines in Water drained and roughly chopped
• 1/2 pound shrimp raw peeled deveined tails off (about 12 medium shrimp)
• 1/2 pound tilapia cut into large chunks
• 1 cup Spinach packed
• 1/4 cup lightly salted roasted peanuts chopped + more for garnish
• 1/4 cup Cilantro chopped + more for garnish

Directions

1. Melt oil in a large stockpot (or straight edged saute pan) over medium heat.
2. Once melted, stir in curry paste, onion, pepper, and carrot.
3. Saute for 5 minutes.
4. Add in garlic, ginger, optional pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar.
5. Stir to combine and bring to a simmer.
6. Once simmering, stir in Chicken of the Sea® Sardines in Water, shrimp, tilapia, and spinach.
7. Simmer for 5 minutes or until shrimp and fish are cooked to your liking (may be more or less than 5 minutes).
8. Stir in peanuts and cilantro.
9. Taste and re-season if necessary and serve over brown rice!