Instead of coconut milk, this curry uses coconut extract and low-fat soy milk or skim milk.
In a small bowl, mix together the coconut extract, soy milk, cornstarch and spices. Set aside.
In a large skillet over medium-high, add oil and saute ginger, garlic, onion, peppers, celery and bok choy for a few minutes, until softened and lightly browned. Add milk and spice mixture to pan and stir to combine. Heat gently. Do not boil. Remove from heat.
Grill or broil snapper until it reaches an internal temperature of 145 F (about 10 minutes). Serve each fillet with 1 1/2 cups of vegetables and sauce. Season with black pepper according to taste.
Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.
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