Light Green Curry with Fish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 filets wild caught Cod2 teaspoons canola oil1 pound eggplant, diced2 bell peppers, red and/or yellow, cut into 1-inch pieces1 cup bamboo shoots1 cup “lite” coconut milk1 cup reduced-sodium chicken broth2 tablespoons honey1 tablespoon green curry paste, (see Ingredient notes)1 tablespoon fish sauce, (see Ingredient notes), optional1 tablespoon lime juice1/2 cup sliced fresh basil
Cut fish crosswise into 1/4-inch-thick strips. Heat oil in a Dutch oven or large straight-sided skillet over high heat until shimmering but not smoking. Cook the fish, in a single layer, stirring once, until beginning to brown, 1 to 3 minutes. Transfer to a plate.
Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
Return the fish to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEMCWEEN.
Add eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce (if using) and lime juice to the pan. Bring to a boil, stirring. Reduce heat to a simmer, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
Return the fish to the pan; stir to coat with the sauce and cook until heated through, about 1 minute. Remove from heat; stir in basil and serve immediately.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEMCWEEN.
Nutritional Info Amount Per Serving
- Calories: 166.4
- Total Fat: 5.7 g
- Cholesterol: 42.4 mg
- Sodium: 576.5 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 0.9 g
- Protein: 18.2 g
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