This is an easy one-pot go-to meal. Serve as-is or over mashed sweet potatoes, quinoa, or steamed rice. Make it vegan by substituting salmon for chickpeas or tempeh.
Heat a large saucepan over medium heat, add coconut or olive oil. Add garlic, onions, celery, peppers and carrots and saute for a few minutes until onions begin to soften
Add curry powder and toss with sauteed vegetables to coat and toast curry powder.
Add coconut milk, fish stock, zest and juice of lime, fish sauce and salt, stir to combine.
Place fish into curry vegetable mixture, cover pan with tight-fitting lid and simmer for 15-20 minutes or until fish is flaky and vegetables are cooked through.
If you are adding any of the additional ingredients add to the saucepan and stir very gently to combine.
Taste and adjust seasonings as desired