Instructions

1. 1

   Cube the fish into 1 inch cubes. Set aside.In a medium saucepan, combine the coconut milk, stock, basil, sugar, soy sauce, and green curry paste.Bring to a low boil and turn down to simmer.In a skillet, add about a TBSP of olive oil, the mushrooms and shallots. Cook on medium high for 2-3 minutes, until the shallots soften.

2. 2

   Add the pepper, carrot and broccoli and cook for 4-5 minutes until the vegetables turn bright in color- but are still a bit crisp.

3. 3

   Remove them from the pan and set aside.

4. 4

   Add the fish to the pan, turn the heat to high and cook the fish, turning the cubes for about 2 minutes or until cooked.

5. 5

   Add the vegetables back into the pan and cook for about 1 minute.

6. 6

   Add the sriracha, lime zest and lime juice to the coconut mixture, stir and remove from heat.Spoon the fish & vegetables into a large soup bowl. (You can spoon them on top of rice or noodles if you like).

7. 7

   Pour the coconut-curry sauce over the vegetables, garnish with the cilantro and serve hot.