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Coconut Curry Haddock

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Cindy Anschutz Barbieri

"Don't you love one-pot recipes? I love making them. As much as I love to cook, not having a big mess makes me very happy. The curry blend smelled so good and the haddock took on the flavors perfectly! Thanks again, City Fish! This is also a 30-minute meal and a paleo dish! Keep it healthy..."
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Ingredients

38 m servings 439 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
  2. Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.

Footnotes

  • Cook's Notes:
  • Substitute coconut oil for the olive oil if preferred.
  • Frozen edamame are fine to use.

Nutrition Facts


Per Serving: 439 calories; 30.8 g fat; 15.3 g carbohydrates; 33.8 g protein; 65 mg cholesterol; 163 mg sodium. Full nutrition

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