4-5cupsof any peeledchopped veggies (I used asparagus, purple carrots, and rapini)
2skinless filets of fishabout 6 oz each, and pretty much anything goes - I used thawed-from-frozen tilapia
Mint or cilantroto serve (optional)
Heat oil in a large pot over medium heat. Add curry paste and cook for about 2 minutes, until fragrant and a shade darker. Slowly whisk in coconut milk and then soy sauce. Add veggies - slower cooking vegetables first, quick-cooking veggies last. (I gave the carrots a few minutes more than the asparagus and chopped rapini).
Add the fish and cook until just opaque and flaky, which is just a few minutes for thin tilapia filets. Serve with herbs as desired.