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| Coconut Curry Haddock |
"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..."
Ingredients :
- 1 tablespoon olive oil
- 1 pound haddock, cut into cubes
- 1/4 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
- 3/4 teaspoon ground coriander
- 3/4 teaspoon ground turmeric
- 2 cups baby spinach
- 1 cup shelled edamame
- 2 green onions, sliced
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 38M |
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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.
Notes :
- Substitute coconut oil for the olive oil if preferred.
- Frozen edamame are fine to use.
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