Description
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
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 18 mins
Total Time: 38 mins
Servings: 4