Thai fish curry

171

PREP TIME

10 min

TOTAL TIME

35 min

Serves

4

Thai fish curry

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.
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