Thai fish curry
177
PREP TIME
10 min
TOTAL TIME
35 min
Serves
4
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
- 24 g,
- Carbohydrates
- 20 g,
- Fat
- 15 g,
- Fibre
- 3 g,
- Sodium
- 752 mg.
FILED UNDER: fish Healthy Recipes one pot seafood soups stovetop world cuisine
