Thai Fish Curry with Garden Veggies

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onions chopped
• 4 medium carrots sliced diagonally
• 5 cloves garlic crushed
• 1 teaspoon turmeric powder
• 1 can coconut milk
• 1 cup water (or fish or chicken bone broth)
• 4 kaffir lime leaves
• 4 teaspoons Thai red curry paste
• 2 tablespoons fish sauce
• ½ teaspoons Herbamare
• 2 medium zucchini sliced in half lengthwise and then cut into rounds
• 2 small red bell peppers seeded and cut into 1-inch pieces
• 2 medium tomatoes chopped
• 2 pounds halibut skin removed and cut into cubes
• ½ cups Thai basil thinly sliced