Coconut Ginger Curry with Vegetables & Halibut Recipe – Sunset Magazine

Ingredients

• 1 teaspoon tamarind concentrate* or 1 tbsp. fresh lime juice
• 2 cups chopped onion
• 1 1/2 tablespoons minced fresh ginger
• 2 tablespoons ground coriander
• 4 serrano chiles: 2 minced, 2 halved lengthwise
• 1/4 teaspoon turmeric
• 1/2 teaspoon cayenne
• About 1 tsp. salt
• 1 can (13.5 oz.) regular coconut milk
• 3 medium red, white, or Yukon Gold potatoes, peeled and cut into 1-in. chunks
• 2 carrots, cut into 1/2-in.-thick diagonal slices
• 1/2 pound halibut, cut into 1/2-in. chunks
• 4 ounces fresh spinach
• 15 to 20 curry leaves*
• 1/2 cup frozen peas