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...
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1tablespoon olive oil
- 1pound haddock, cut into cubes
- ¼cup chopped red bell pepper
- 1shallot, finely chopped
- 1clove garlic, minced
- 1(13.5 ounce) can full-fat coconut milk
- 2teaspoons red curry paste
- 2teaspoons curry powder
- ¾teaspoon ground coriander
- ¾teaspoon ground turmeric
- 2cups baby spinach
- 1cup shelled edamame
- 2green onions, sliced
Instructions
Step 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.Step 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.