Fish curry with bananas

This might be the best paleo recipe I have ever made......

Ingredients

• 5 medium-sized tilapia fillets;
• 1 cup full-fat coconut milk;
• 1 tbsp red curry paste;
• 1 lemon;
• 3 green onions, thinly sliced (separate the green and the white parts);
• 2 medium sized bananas (under ripe or barely ripe is best) cut in chunks;
• 2 tbsp almonds, slivered;
• ½ cup fresh cilantro chopped;
• 1 lemon, sliced, for serving;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Start by scraping the zest off of one lemon. Then, cut that lemon in half.
2. Cut the fish into big slices and sprinkle the lemon zest on top.
3. Squeeze the juice of half a lemon over the fish. Season to taste with sea salt and freshly ground black pepper.
4. In a skillet placed over a medium-high heat, combine the coconut milk and the red curry paste and bring to a simmer.
5. Add the fish and the white parts of the greens onions. Cover up the skillet and let it simmer for 3 to 5 min.
6. Add the bananas, 1 tbsp of the almonds and sprinkle half of the cilantro on top.
7. Cover up and cook until the fish is just cooked through and easily forms flakes. Check every 3 to 5 minutes.
8. When the fish looks ready, squeeze the other half of the lemon over the fish, then top it off with the remaining green onions, 1 tbsp of the almonds and the remaining cilantro.
9. Serve on a plate with slices of lemon.