Coconut Curry-Braised Fish
Any thick, firm white fish, such as cod or Chilean sea bass, will work for this easy weeknight dish inspired by chef Edward Lee. Avoid a thin filet such as sole or tilapia, which will break down in the braising liquid. Using full-fat coconut milk was important, as it will not break as the vegetables cook. Low-sodium chicken broth gave us better control over the dish's final seasoning.
14-ounce can full-fat coconut milk
medium carrots, peeled, halved lengthwise and cut into ½ -inch pieces
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