Thai fish curry
201
- Prep Time10 mins
- Total Time35 mins
- Makes4 servings
Roberto Caruso
Coconut milk stands-in for cream in this chowder-esque fish curry. It comes together quickly and will fit into your weekday dinner rotation with ease.
Ingredients
500-g pkg frozen cod fillets
1 bunch green onions, finely chopped
2 tbsp vegetable oil
3 garlic cloves, minced
2 tbsp Thai green curry paste
454-g pkg chopped butternut squash, about 3 cups
400-mL can light coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 tsp lime zest
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 24g, Carbohydrates 20g, Fat 15g, Fibre 3g, Sodium 752mg.