Simple Way to Mushroom Coconut Curry

Coconut Curry Haddock

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Recipe Summary 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 | Mushroom Coconut Curry

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

Directions

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.

Substitute coconut oil for the olive oil if preferred.

Frozen edamame are fine to use.

Info | Mushroom Coconut Curry

prep: 20 mins cook: 18 mins total: 38 mins Servings: 4 Yield: 4 servings

TAG : Coconut Curry Haddock

Seafood, Fish,