Thai fish curry
Chatelaine
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.