Coconut Curry Haddock
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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Ingredients38 m servings 345
Original recipe yields 4 servings
- 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.
- 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.
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- Cook's Notes:
- Substitute coconut oil for the olive oil if preferred.
- Frozen edamame are fine to use.
Per Serving: 345 calories; 26.5 8.2 25.5 65 153 Full nutrition
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