Curried Fish And Vegetables

Curried Fish And Vegetables

This curry is a rich, satisfying dish that looks impressive on the plate and also reheats well the next day. If you prefer, you can add other vegetables to your taste, including mushrooms, onions, asparagus, or peppers. Chicken can also be used instead of the fish. Serve the curry over cauliflower rice.

Yields2 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 1 lb white fish fillets, cut crosswise into 1" slices
 400 ml unsweetened coconut milk
 2 tbsp curry paste
 2 medium carrots, cut into thin matchsticks
 ½ small red cabbage, thinly sliced
 1 handful fresh cilantro, chopped

1

Put coconut milk and red curry paste in a large sauté pan over medium heat. Cook for 3 minutes, stirring until combined.

2

Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.

3

Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked.

4

Serve with fresh cilantro.

Nutrition Facts

Servings 2

Ingredients

 1 lb white fish fillets, cut crosswise into 1" slices
 400 ml unsweetened coconut milk
 2 tbsp curry paste
 2 medium carrots, cut into thin matchsticks
 ½ small red cabbage, thinly sliced
 1 handful fresh cilantro, chopped

Directions

1

Put coconut milk and red curry paste in a large sauté pan over medium heat. Cook for 3 minutes, stirring until combined.

2

Add carrots and red cabbage to pan. Cover and simmer for 4-5 minutes.

3

Add fish and simmer an additional 4-5 minutes, or until fish is fully cooked.

4

Serve with fresh cilantro.

Curried Fish And Vegetables

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