Description
A delicious coconut curry dish with white fish and vegetables.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 large yellow onion (chopped)
- 6 cloves garlic (minced)
- 1 tablespoon fresh minced ginger
- 2 tablespoon red curry paste
- 2 teaspoon curry powder
- 28 ounces canned, diced tomatoes with juice
- 1 teaspoon red chili flakes
- 2 teaspoon granulated sugar
- 1 teaspoon salt (or to taste)
- 14 ounces full-fat unsweetened coconut milk
- 1 lime (juiced)
- 4 4-ounce white fish filets (cod, mahi-mahi, tilapia)
- 2 cups baby bok choy
- 1 cup pineapple (chopped)
- Chopped green onion, cilantro, and sesame seeds (to garnish)
Instructions
- Heat a large heavy bottomed skillet or wok over medium-high heat. Add the coconut oil and onion to the skillet and stir to combine. Sauté onions for 5-6 minutes, or until softened and translucent. Stir frequently.
- Add the minced garlic and ginger to the onions and sauté for 1 minute, stirring continuously to prevent burning. Reduce heat to medium and stir in the red curry paste and curry powder. Cook, stirring continuously for 1 minute more.
- Add the diced tomatoes, red chili flakes, granulated sugar, and salt to the onions. Increase heat to high and mix well. Bring the curry to a simmer and reduce heat to low. Add the lime juice and coconut milk, mixing well to combine.
- Add the white fish pieces in the sauce, making sure they’re covered with enough sauce to cook through fully. Cover and cook for approximately 10-12 minutes, stirring gently every 2-3 minutes.
- Once fish is fully cooked, add the bok choy and pineapple to the curry and cook for an additional 3-4 minutes.
- Remove from heat. Serve with rice and garnish with chopped green onion, cilantro, and sesame seeds, if desired.
Notes
- This dish can be served with rice or noodles.
- Adjust the spice level by varying the amount of red chili flakes.
- Feel free to substitute the fish with other proteins like shrimp or tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 filet with sauce and vegetables
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg