Thai Inspired Fish Curry

Two ginoooormous bowls! I’ve been using cream of rice instead of regular rice for added volume and I also love the texture.

I baked my frozen haddock filets at 400° for 15 minutes then broiled for an additional 3 minutes.

While the fish baked, I boiled my cabbage, carrots, potatoes in 1.5 servings of kaeng par curry paste. Once the veg was tender I took a couple scoops and blended it and added it back to the mixture to thicken up the curry. I found powdered coconut milk at my Asian grocery and I can see myself using it a ton as it’s much easier to control than liquid milk.

Served over plain cream of rice. Wish I had some cilantro and lime but I will survive 🤷🏻‍♀️