When I first heard green chile and coconut in the same recipe, I was immediately intrigued. I couldn’t decide if the combination would be delicious or disgusting. There was only one way to find out. While all of my roommates hung out in the basement eating take-out and some delicious Lemon-Artichoke Hummus to avoid the heat of cooking in our boiling house, I was sweating in the kitchen.
It wasn’t until I had already started cooking that I realized that curry is spicy and coconut goes great with that, which eased my nerves a bit. Man, am I happy that I gave this a chance. I love love love green chiles and this is just another delicious recipe to add to my green chile recipe index. The green chiles give the coconut milk a spicy kick, like curry would, but you don’t have to have that curry flavor. A lot of the time, I think of curry and am just not in the mood for that flavor, but now I can have a spicy coconut dish without having to use it! The creamy broth soaks into the fish so well too, giving it a rich and creamy flavor. Adding a bunch of spinach tops this recipe off and makes it even healthier!