Tom Ka Plaa (Thai Coconut Fish Stew)

Traditionally tom ka plaa is eaten as a soup, but here it has been made into a more substantial stew.

Ingredients:
1 tbsp olive oil
3 shallots, chopped
1 ½ tbsp Thai red curry paste
1 ½ cups chicken broth
1 can (13.5oz) coconut milk

¼ tsp salt, plus more for the fish
1 lb white fish fillets, cut into 2 inch pieces
¼ cup fresh cilantro leaves, chopped
2 green onions, cut into ½ inch pieces
Juice of 1 lime
2 cups zoodles (zucchini noodles)

Method:
Heat the oil in a skillet over medium heat. Add the shallots and sauté until tender, about 2 minutes. Reduce the heat to low. Whisk in the curry paste, broth, coconut milk and salt. Simmer, uncovered, until thickened a bit, about 20 to 40 minutes, depending on exactly how thick you would like the stew to be.
Sprinkle salt over the fish pieces, and add to the liquid. Cover the skillet and poach the fish until it is cooked through and opaque and flakes easily, about 4 to 5 minutes depending on how thick your fish pieces are.
Once the fish is cooked through, stir in the cilantro, green onions and lime juice. Immediately remove from the heat and place in serving bowls over zoodles. You could also put the zoodles in the stew for the last 2 minutes to heat through if desired, taking care not to overcook them.

Makes 4 servings; count each serving as 3 proteins and 5 fats.

Recipe courtesy of Maria Emmerich from "30 Day Ketogenic Cleanse”
mariamindbodyhealth.com