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Ingredients30 m servings 453
Original recipe yields 4 servings
- Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
- Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
- Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
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Per Serving: 453 calories; 26.1 13.3 43.3 58 2226 Full nutrition
ReviewsRead all reviews 2
This was so good! I used tilapia. I baked the fish in the oven like I usually do, they broke it into pieces and added to the sauce and served over rice.