- 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
- 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.
04/08/2018
recipepes.com
Coconut Curry Haddock, recipe
PT15M
PT1H
5
455 calories
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