Fish & Vegetable Curry

Ingredients
1 pound fish fillet, cut into slices
1 can coconut milk, full fat (403 mL)
2 tablespoon red curry paste
2 medium carrot, cut into thin matchsticks
1/2 small cabbage, red, thinly sliced
1 handful cilantro, fresh, chopped

​Preparation:
1. Put coconut milk and red curry paste in a large sauté pan over medium heat. Cook for 3 minutes, stirring until combined.
2. Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.
3. Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked. Season with freshly ground black pepper and sea salt, if desired.
4. Serve with fresh cilantro.