Thai Fish Curry

Have I ever mentioned how much I love Chatelaine Magazine?  It's great Canadian content - awesome recipes and lots of good articles!  The December issue is great and surprisingly not overloaded with millions of "Christmas Dinner" recipes, and includes a very interesting recipe for Thai Fish Curry.  I made it, with a few changes though ;)  One thing about it - looks like a soup in the picture, but turns out more like a chowder - I think that's because the butternut squash melts down and thickens up the dish.  I also added a little stack of rice noodles, so this could have also contributed to the creaminess of the dish.
Anyways, the flavour was amazing - check out the changes I made to the recipe (bolded):

Thai Fish Curry
Ingredients:
250 g or 1/2 lb frozen cod (I used the High Liner Market cuts because Todd's not home - he would die if I showed up with frozen fish lol)
1/2 cup green onions, chopped fine
2 tbsp coconut oil
3 garlic cloves, minced
3 tbsp Thai green curry paste
2 cups butternut squash pieces
400ml can coconut milk
1 cup chicken broth
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp lime zest
small pkg of clear rice noodles
1/4 cup chopped cilantro
2 tbsp sliced basil leaves

Method:
Remove fish from freezer and let stand for awhile; cut into 1 inch pieces.

Heat coconut oil in a large saucepan over medium heat, until melted.  Add the onions, garlic and curry paste and cook for about 2 minutes. 

Add the squash, coconut milk, broth and fish sauce.  Bring to a boil, then reduce heat, cover and simmer for 20 minutes.  Add fish and cook uncovered until fish is cooked through ~ 5 minutes.  Add the rice noodles and cover - cook for another 2-3 minutes or until the noodles have softened. 

Stir in the lime juice and zest.  

Spoon into bowls and top with cilantro and basil.   ENJOY!