Preparation time:

10 minutes

Total time:

35 minutes

Makes:

4 Servings

 
Roberto Caruso

Ingredients

• 500 g pkg frozen cod
• 1 bunch green onions, finely chopped
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 2 tbsp Thai green curry paste
• 454 g  pkg butternut squash pieces, about 3 cups
• 400 ml can light coconut milk
• 1 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp lime zest

Coconut milk stands-in for cream in this chowder-esque fish curry. It comes together in just over 30 minutes and will fit into your weekday dinner rotation with ease.

Instructions

• Remove fish from freezer and let stand about 10 min. Cut into 1-in. pieces.
• Heat a large saucepan over medium-high. Reserve 1/4 cup green onions. Add oil, then remaining onions, garlic and curry paste. Cook for 2 min. Add squash, coconut milk, 1/2 cup water and fish sauce. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until squash is tender, 15 to 20 min. Add cod. Cook, uncovered, until fish is cooked through, 5 min. Stir in lime juice and zest. Sprinkle with reserved green onions.

Nutrition (per Serving)

calories

312 

protein

24 g

carbohydrates

20 g

fat

15 g

fibre

3 g

sodium

752 mg

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