Coconut green fish curry
By Chatelaine40
PREP TIME
10 min
TOTAL TIME
25 min
Serves
4
Photo, Erik Putz.
Ingredients
- 2 tsp vegetable oil
- 3 shallots , finely chopped
- 2 medium carrots , thinly sliced into rounds
- 2 tbsp green curry paste
- 400-mL can coconut milk
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 3 kaffir-lime leaves
- 450 g haddock , cut into 1-in. pieces
- 2 cups sugar snap peas
- cooked jasmine rice , (optional)
- Thai basil leaves or cilantro , (optional)
- lime wedges , (optional)
Instructions
- HEAT oil in a medium frying pan over medium. Add shallots and carrots and cook until shallots are softened, 4 min. Add curry paste and cook, stirring, for 1 min. Stir in coconut milk, fish sauce, brown sugar and lime leaves. Bring to a boil and simmer for 5 min.
- ADD fish and snap peas. Simmer, covered, until fish flakes easily, 4 to 5 min.
- SERVE over rice and top with Thai basil leaves and lime wedges.
How to skin and debone fish
Nutrition (per serving)
- Calories
- 367,
- Protein
- 26 g,
- Carbohydrates
- 16 g,
- Fat
- 24 g,
- Fibre
- 4 g,
- Sodium
- 774 mg.
- Excellent source of
- vitamin A
