Thai fish curry
Prep 10 min
Total 35 min
Serves 4
Updated Nov 26, 2014
Chatelaine
Ingredients
500-g pkg
frozen cod fillets
1 bunch
green onions, finely chopped
2 tbsp
3
garlic cloves, minced
2 tbsp
Thai green curry paste
454-g pkg
400-mL can
light coconut milk
1 tbsp
2 tbsp
1 tsp
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
Calories 312, Protein 24 g, Carbohydrates 20 g, Fat 15 g, Fibre 3 g, Sodium 752 mg.
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