On an ice cold winter night, a warm and comforting dinner is always the best. This Thai inspired dish was created from some tips from a friend at the fish market and my friend Wendy! We had a great time in the kitchen, partially following the recipe that we were given and then adding a few twists of our own. You can use any type of fish you prefer, or even chicken. Just remember that chicken will need more time to cook! Ingredients: 2 cans coconut milk 1/2 cup water 1 1/2 cup white basmati rice 1 red pepper 1 carton shitaki mushrooms 4 celery stalks 1 zucchini 1 bunch basil 1 bunch cilantro 2 limes 1 whole sea bass, filet and remove skin 8 shrimp Green curry paste (optional) Extra virgin olive oil Salt Instructions: Prepare the rice by adding 1 cup coconut milk and 1/2 cup water to 1 1/2 cup rice in a rice maker. Add 1/2 teaspoon of salt. If you do not have a rice maker, use these same proportions …