Fish Braised in Green Curry with Potatoes
This flavorful recipe gets its unique, trendy flavor from convenient, canned coconut milk and curry paste. The low-sodium chicken broth helps keep the sodium down – and the flavor up.
contains glutencontains fishcontains meat
Ingredients
US
Metric
- 680 g fish fillets (flounder salmon or other mild fish)
- coarsely ground black pepper, to taste
- 15 ml olive oil
- 1 can sliced potatoes (drained)
- 1 can low-sodium chicken broth
- 5 ml garlic (chopped)
- 240 ml canned (light coconut milk)
- 10 ml Thai green curry paste
- 30 ml chopped parsley (optional)
Steps
- Season fish fillets with pepper.
- Heat oil in a large skillet and brown fish on both sides.
- Add potatoes, broth and garlic to the skillet.
- Simmer until the fish flakes with gentle pressure and internal temperature registers 145 °F on a food thermometer, about 5 minutes.
- Transfer fish and potatoes to a warm platter.
- Over high heat, reduce liquid in the pan by about half.
- Stir in coconut milk and curry paste.
- Simmer until lightly thickened.
- Stir in parsley and pour over fish and potatoes.
Nutrition (per serving)
| Calories | 310 |
|---|---|
| Protein | 38.0 g |
| Fat | 10.0 g |
| Carbs | 19.0 g |
| Fiber | 3.0 g |
| Sodium | 410 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)