Made with barramundi, a firm white-fleshed fish common in Southeast Asia and becoming increasingly available in the U.S., this simple green fish and vegetable curry is packed with nutrients. Serve it over brown rice or whole grain rice noodles.

Note: Look for Thai curry paste, such as the Thai brand, in the ethnic food aisle of large chain grocery stores.

Quick Thai Barramundi Curry
Makes 4 servings. 
Time: 20 minutes

2 to 6 tsp. green Thai curry paste (or to taste)
1 (14 ounce) can coconut milk
2 cups chicken broth
2 cups broccoli florets, cut into 1-inch pieces
1 small green bell pepper, cut into 1-1/2 inch strips
2 cups snow peas, cut in half
2 filets (about 12 ounces) barramundi, cut into 1-inch chunks
2 scallions, thinly sliced (white and green parts)
1/3 cup chopped fresh cilantro (optional)

Place the curry paste (2 tsp. for a very mildly spicy dish, more if you like a bit of heat) in the bottom of a medium saucepan. Add a bit of the coconut milk, and whisk to mix. Add the remaining coconut milk and chicken broth; stir and bring to a simmer. Add the broccoli and bell pepper; stir and simmer 1 minute. Add the peas and fish. Stir, cover and simmer 2 minutes until the fish just begins to fall apart. Stir in the scallions and cilantro, and serve hot over rice or pasta.