THAI SEAFOOD CURRY

2 limes
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 red or orange bell pepper, 1/2" dice
1 1/2 tablespoons fresh grated ginger
2 tablespoons red curry paste
1/2 teaspoon cayenne (if you like spicy)
1 can lite unsweetened coconut milk
1/2 cup chicken or vegetable stock
1 tablespoon fish sauce (or soy)
2 tilapia fillets, cut into 2" pieces
15 medium sized shrimp, deveined and peeled
1/3 cup chopped cilantro
2 cups cooked brown basmati rice


Zest and juice 2 limes. Set aside.

Heat vegetable oil in large saucepan over medium-high heat. Add onion, garlic, diced red bell pepper, and minced ginger.

Sautè 2-3 minutes and add curry paste and cayenne. Cook for additional 2-3 minutes.

Stir in coconut milk, stock, fish sauce, lime zest and lime juice.

Simmer gently, stirring often, about 5 minutes.

Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce.

Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes.

Season to taste with salt and pepper.

Serve over rice and top with chopped cilantro.