In a large soup pot, heat the oil over moderately high heat. Add grouper pieces and sauté until just browned. Remove from pan and set aside. Add the garlic cloves and shallots to the pan; cook over moderately high heat until softened, 3-5 minutes. Add the chilies, ginger, fennel, carrots and curry paste. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the coconut milk and broth and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer. Taste and adjust seasoning with salt and pepper. Add the grouper and lime juice; cover and simmer over low heat 5-7 minutes. Garnish with cilantro; serve hot.
Nutritional Value Per Serving
Calories 280, Calories from Fat 119, Total Fat 14g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 58mg, Carbohydrates 10g, Protein 30g, Omega 3 Fatty Acid 0.01g