Recipe as follows:

3-4 tilapia filets, cut into pieces, 2-inch square
1 fat french shallot, chopped fine
2 small cloves garlic, chopped fine
1/2 medium red onion, chopped fine
2-inch piece of fresh ginger, sliced fine
1/2 inch piece of fresh turmeric, finely sliced (if you have it, why not? Be daring, be healthy)
1 can coconut milk (none of this non-fat nonsense)
1 Tbsp green curry paste (I use “Thai Kitchen”)
3-4 kaffir lime leaves (pre-soaked in water if dried), sliced finely
A toddler’s handful of fresh coriander/cilantro, chopped coarsely
Olive oil
fresh whole chilies (optional, according to your taste)
Salt to taste

Rummage through fridge for those vegetables that stare balefully back at you as if to say: but why oh *why* haven’t you cooked me yet?

Here, I used:
1/2 green pepper, chopped in 1-inch squares
3/4 red pepper, chopped in 1-inch squares
a fair dozen brussel sprouts, halved, or quartered
2 medium tomatoes, diced
1 large golden zucchini, 1/4 inch slices on the diagonal

Method:
Sauté the onion, shallot, ginger in olive oil. When softened, add in our vegetable friends and turmeric. Sauté those puppies, semi-covered. When they have started to soften, add the green curry paste, lime leaf. Stir together. After 2 minutes, add in the fish and can of coconut milk and lower the heat to simmer, mostly covered. When the sauce is reduced to about half its original quantity, add in the coriander, and salt to taste.

Serve deliciously atop thai rice noodles and enjoy!