Instructions: Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Saute mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.

Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

This recipe yields 4 servings.

Comments: A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.

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