13 1/2 ounce can coconut milk
1 tablespoon curry powder
2 teaspoon fish sauce
1/4 cup red wine vinegar
1/2 medium red onion
2 teaspoon chili-garlic paste
16 ounce tilapia
1 tablespoon olive oil
400 gram cauliflower, riced
2 tablespoon avocado oil
2 tablespoon soy sauce
2 tablespoon fresh cilantro, for garnish
Measure out and prepare all of the ingredients.
Slice the onion and place in a bowl with red wine vinegar. Let this sit for 15 minutes.
In a frying pan over medium heat, combine the canned coconut milk, curry powder, fish sauce. Let this simmer for about 10 minutes stirring occasionally.
Season the tilapia with the chili-garlic paste. Cook the tilapia in a pan with avocado oil over medium heat. Let cook on both sides for 2-4 minutes per side or until the internal temperatures reaches 145F.
In a frying pan, cook the cauliflower rice by combining avocado oil, cauliflower rice, and soy sauce. Place over medium heat and let cook for about 8 minutes.
Serve the fish over the cauliflower rice. Garnish with the sauce, onions, and cilantro. Serve and enjoy!
This makes a total of 4 servings of Fish Curry. Each serving comes out to be 471 calories, 35g fat, 6.3g net carbs, and 34.6g protein.