Fish in Red Curry Sauce - Main Course

This would be quite a risky main course for a dinner party. But, we were so impressed by our presentation that I knew I had to share it. I actually went out and bought better dinner plates for picture taking ... is this getting pathetic? This recipe comes from Kerri's Greatest Hits and we have made it several times. This curry sauce is really good ... restaraunt quality. It's such a rich sauce and goes perfectly with a light fish. The only thing I've added to the original recipe is some extra veggies.

1 t. oil
2 t. minced peeled fresh ginger
1 garlic clove
1 red bell pepper, finely chopped
1 small zucchini, halved lengthwise and sliced
2 handfuls green beans, trimmed
1 c. chopped green onions
1 t. curry powder
2 t. red curry paste
1/2 t. ground cumin
4 t. soy sauce
1 T. brown sugar
1/2 t. salt, divided
1 (14 oz) can coconut milk (can use light coconut milk if you want)
2 T. chopped fresh cilantro
4 firm white fish filets (such as tilapia)

hot cooked basmati rice for serving

Preheat broiler.
Heat 1/2 t. oil in a large non-stick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onion; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 t. salt, and coconut milk; bring to a simmer (do not boil). Add zucchini and green beans and cook slowly until vegetables are tender, 10 minutes. Remove from heat; stir in cilantro.

Brush fish with 1/2 t. oil; sprinkle with 1/4 t. salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice and lime wedges.