Cut your halibut (or white mild fish of choice) into large bite size pieces. Set aside. (Make jasmine or brown rice as the side dish)

In a medium pot, place about a tablespoon of coconut oil. Add fresh ginger, onion, garlic and saute until aromatic and onions are translucent, but no browning. Please note if you are adding dried ground ginger instead of fresh, hold adding it until you put your coconut milk in the pan- please note that dried ground ginger is stronger than fresh ginger so you may want to start out with ¼ teaspoon, taste and if you want it a little more spicy can increase up to total of ½ teaspoon dried ground ginger)

Turn down heat on stovetop burner to medium-low heat. Add coconut milk, lemon grass paste or bashed fresh lemongrass (if no lemongrass, just skip it, as this recipe is even delicious without it) cut up halibut fish, salt and white pepper (to taste), vegetable bouillon or fish sauce, maple syrup or sugar alternative of choice, turmeric, cooked and cubed butternut squash, baby bok choy (or whatever vegetables you desire and stir. Add your lime zest and lime juice and stir. (if you have access to fresh kaffir lime leaves, remove the stems and add them in the coconut milk and remove just before serving.) Gently poach halibut fish for about 10 minutes or until fish flakes easily with chopstick (fork). (if using fresh lemongrass, remove before serving)

Serve Halibut Coconut Curry with a side of rice and garnish with cilantro. Enjoy hot!