Trout with Coconut Milk

Ingredients:

4, 140 g each trout fillets, skinned
1 tbsp avocado oil
6 green onions, chopped
2 carrots, chopped or shredded
1 1/2 cups sugar snap peas
1 cup light coconut milk
1 tsp salt
1 tsp red curry paste (adjust to your taste)
1/2 cup crushed canned tomatoes

Directions:

1. Cook trout in oil for about 1 minutes on each side. Set aside.
2. In same pan sautée vegetables until tender. About 10 minutes. Add coconut milk, salt, red curry paste and crushed tomatoes. Stir and bring to boil, reduce heat to low.
3. Add trout, cover and cook until trout is cooked through. About 10 minutes.
4. Serve with bown rice or brown rice noodles.