Coconut Curry Haddock recipe
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Ingredients
- 1 tablespoon olive oil 1 pound haddock, cut into cubes ¼ cup chopped red bell pepper 1 shallot, finely chopped 1 clove garlic, minced 1 (13.5 ounce) can full-fat coconut milk 2 teaspoons red curry paste 2 teaspoons curry powder ¾ teaspoon ground coriander ¾ teaspoon ground turmeric 2 cups baby spinach 1 cup shelled edamame 2 green onions, sliced
Nutrition Info
- 345.1 caloriescarbohydrate: 8.2 gcholesterol: 65.5 mgfat: 26.5 gfiber: 2.5 gprotein: 25.5 gsaturatedFat: 18.9 gservingSize: -sodium: 153.4 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Coconut Curry Haddock
Directions
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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.