First, cut the mahi mahi into one-inch cubes. Make a spice-rub paste from 2 TB of the curry mix, 2 TB water, and 1/2 TB of the coconut creme scooped out of the undisturbed can of coconut milk. Undisturbed essentially means the can has been upright and not shaken for a day or more. All of the creme will be on the top, so you can scoop this out for a concentrated flavor.

Mix the 2 TB curry, 2 TB water, and 1/2 TB coconut creme into a paste and spread on the fish. Coat all of the cubes with this and allow it to marinate for at least 30 minutes.

Next, chop the baby bok choy. Like always, separate the leafy part from the celery-like stalks. Add the celery-like part to a dry 4 quart sauce pan and start to cook on medium high heat. Add 2 TB water and the rest of the leafy bok choy. Cook this a couple minutes until it turns brighter green and starts to wilt. Remove from heat, transfer to a bowl, and scrape out all remnant of the bok choy.

Put that pan back on the stove and add the rest of the coconut creme. On medium high heat, stir the creme for a minute or two and then add the carrot slices. Next, add the peppers and coat them in creme. Then, add the coconut “water” from the can, 1 can of extra water, one more TB of curry seasoning, and stir well. Let this cook a few minutes. Then add the fish and cook 5-7 minutes until it is just cooked through.

To serve: Put some prepared basmati rice in a bowl, top that with some of the bok choy, a few scoops of curry, and some sliced avocado. Enjoy.