Finally jumped on the coconut oil bandwagon. I purchased it a while ago, but haven't quite used it yet. It did smell really nice when I was cooking the onions.
Put a spoonful of coconut oil in a large saute pan. Heat on medium-medium high. Add a chopped onion. After a few minutes, add a bunch of spices, for instance: cumin, coriander, turmeric, curry powder. Some dried garlic and ginger (doesn't hold a candle to fresh, but one does what one can). And a table spoon or so of red curry paste.
After a few more minutes, add some cut up zucchini and yellow squash. After a few more minutes, add some tilapia fillets and break them into chunks. (Luckily, these defrost really quickly).
Add a few cubes of frozen chicken broth. Add a can of coconut milk. Decide that it is too little liquid and add a mere half can of water. Turn heat up, let it come to a near bubble, turn heat down and simmer. Decide that is too much liquid, and look in the fridge for more ingredients you can throw in to help sop up the liquid. Pull out a quarter head of green cabbage that probably thought there was no more chance for it, chop it up, and throw it in, bring it all back to a simmer again for 7-10 minutes.
Enjoy!
Scooter
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