Fish Curry With Kabocha Squash

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In Erika's Kitchen


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1 Tbsp olive oil

1 large onion, thinly sliced

1 bell pepper, thinly sliced

3 cloves garlic, thinly sliced

1 can coconut milk

1 cup water

3 Tbsp Indian green curry paste

1/2 kabocha squash, seeded and diced (leave skin on)

2 lbs tilapia filets

1/3 cup fresh lime juice (4-5 large limes)

1/4 cup fresh chopped basil, cilantro or mint, or a combination

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