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 calories
carbohydrate: 8.2 g
cholesterol: 65.5 mg
fat: 26.5 g
fiber: 2.5 g
protein: 25.5 g
saturatedFat: 18.9 g
servingSize: -
sodium: 153.4 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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...

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