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All public Recipes -> Main Dish -> Fish Braised in Green Curry with Potatoes
Fish Braised in Green Curry with Potatoes
| Description: | This flavorful recipe gets its unique, trendy flavor from convenient, canned coconut milk and curry paste. The low-sodium chicken broth helps keep the sodium down -- and the flavor up. | |
| Time: | 35 min (20 min to prepare, 15 min to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 1/2 lb pounds fish fillets (flounder, salmon or other mild-flavored fish) 1 pinch Coarsely ground black pepper, to taste 1 tablespoon olive oil 1 can (15 ounces) sliced potatoes, drained 1 can (14 1/2 ounces) low-sodium chicken broth 1 teaspoon chopped garlic 1 teaspoons canned, light coconut milk 2 tsp canned Thai green curry paste 2 tablespoons chopped parsley |
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| Directions: | ||
| Season fish fillets with pepper. Heat oil in a large skillet and brown fish on both sides. Add potatoes, broth and garlic to the skillet and simmer until the fish flakes with gentle pressure, about 5 minutes. Transfer fish and potatoes to a warm platter. Over high heat, reduce liquid in the pan by about half. Stir in coconut milk and curry paste. Simmer until lightly thickened. Stir in parsley and pour over fish and potatoes. | ||
| Notes: | ||
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