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Coconut Fish Curry

Makes 6 servings 2 tablespoons olive oil 1 yellow onion, finely chopped 2 garlic cloves, minced 2 tablespoons fresh ginger, peeled and minced

Makes 6 servingsEndTextStartText

2 tablespoons olive oil

1 yellow onion, finely chopped

2 garlic cloves, minced

2 tablespoons fresh ginger, peeled and minced

1 to 2 tablespoons mild curry powder (start with 1 and adjust to taste)

One 13.5 ounce can unsweetened coconut milk

1 cup low-sodium chicken broth or water

11/2 pounds fresh fish, such as cod, salmon, or halibut

5 cups baby spinach

Fresh lime juice

Steamed rice, preferably brown

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1.   Heat a large deep skillet over medium heat. Add the oil and swirl around the pan.

2.   Add the onion, garlic, and ginger and cook, stirring often, until the onion is softened, about 6 minutes.

3.   Add the curry powder and cook, stirring constantly until fragrant, about 30 seconds.

4.   Add the coconut milk and broth and stir to combine. Simmer, stirring occasionally, until the sauce slightly thickens, about 3 minutes.

5.   Add the fish and simmer, stirring occasionally, until cooked through, about 6 minutes. Add the spinach and stir until wilted, then season with lime juice. Check the seasonings to taste.

6.   Serve with steamed rice.

Per serving: 533 calories; 29 grams protein; 55 grams carbohydrates; 2 grams sugar; 22 grams fat; 50 milligrams cholesterol; 91 milligrams sodium; 5 grams dietary fiber.