1 spicy chile pepper, minced (jalapeno, or serrano, etc)
1/2 tsp garam masala
1/2 tsp ground coriander
3/4 tsp ground cumin
2 4-inch pieces lemongrass, cut in half
1 cup water
1/2 cup julienne carrots
1 cups peeled, cubed gold potatoes
1/2 tsp kosher salt
1 13-ounce can coconut milk
1 cup red pepper cut into 1 inch pieces
2 cups zucchini cut into 1 inch pieces
10 ounces tilapia, cut into 4x2-inch pieces
2 TBSP chopped cilantro
DIRECTIONS
Add rice and 1 1/2 cups water to a medium size saucepan and bring to a boil over medium-high heat. Cover the pan tightly and reduce heat to low, do not remove the lid during this time. Simmer on low for 10 minutes then turn off the heat and let rest 15 minutes while keeping the lid on.
Heat a 12-inch pan over medium-high heat. Add the coconut oil, once the oil melts add the garlic, ginger, turmeric, and chile pepper and stir together. Once the tiny bubbles subside, about 2-3 minutes, add the garam masala, coriander, and cumin. Stir until the spices are aromatic, about 2 minutes.
Add the lemongrass, water, carrots, and potatoes and bring to a boil. Lower the heat to simmer, add the salt, cover, and cook for 10 minutes until the potatoes are tender.
Stir in the coconut milk. Add the red pepper and zucchini and adjust the heat to medium, cook for for 5 minutes.
Add the tilapia and stir to combine. Cover, reduce the heat to low, and cook for 8 minutes without removing the lid. Lift a piece of fish out of the pan and check to insure it is cooked. Do not stir once the fish is cooked or it will break up into flakes.
Remove the lemongrass and discard. Top with cilantro. Serve over the cooked rice.
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