Light Green Curry with Fish

2 filets wild caught Cod
2 teaspoons canola oil
1 pound eggplant, diced
2 bell peppers, red and/or yellow, cut into 1-inch pieces
1 cup bamboo shoots
1 cup “lite” coconut milk
1 cup reduced-sodium chicken broth
2 tablespoons honey
1 tablespoon green curry paste, (see Ingredient notes)
1 tablespoon fish sauce, (see Ingredient notes), optional
1 tablespoon lime juice
1/2 cup sliced fresh basil

Cut fish crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the fish, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.
Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
Return the fish to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MEMCWEEN.