Ingredients: 1 13.5 –ounce can coconut milk, or Homemade Coconut Milk 1 tablespoon red curry paste 1/4 to 1/2 cup fish sauce 1 tablespoon healthy low-carb sweetener 12 ounces fresh salmon or similar firm-fleshed fish Several fresh basil leaves (optional) 1 cup cooked brown and wild rice (optional) 2-3 bunches spinach, steamed (optional)

Recipe: 1. In a wok or large skillet, heat coconut milk over medium heat. Add curry paste and stir constantly. Simmer until paste is dissolved. Add fish (handling fish is not for the faint of heart, or of smell!) sauce and sweetener and cook for 1 minute. 2. Place salmon into the mixture and simmer while spooning mixture over fish. Cook for 8 minutes or until fish is completely done (opaque in center). 3. Garnish with fresh basil leaves, as desired. 4. Serve over brown and wild rice (comes in many types) or steamed spinach. Suggest: 1/4 cup rice per serving.

Serves 3-4