Coconut Curry-Braised Fish

Any thick, firm white fish, such as cod or Chilean sea bass, will work for this easy weeknight dish inspired by chef Edward Lee. Avoid a thin filet such as sole or tilapia, which will break down in the braising liquid. Using full-fat coconut milk was important, as it will not break as the vegetables cook. Low-sodium chicken broth gave us better control over the dish's final seasoning.