By pitufa93
Extra Saucy Coconut Fish Curry with pomegranate
5 steps
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 00:05:26 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories632.2 kcal (32%)
Total Fat36.3 g (52%)
Carbs51.6 g (20%)
Sugars2.9 g (3%)
Protein27.7 g (55%)
Sodium985.8 mg (49%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 tablespooncoconut oil

0.5yellow onion
medium, chopped

2 tablespoonsred curry paste

2 tablespoonsfresh lemongrass
finely chopped

1 x 1 inchfresh ginger
piece, peeled and grated

1 x 14 ouncecan full fat unsweetened coconut milk

2 tablespoonsfish sauce

1 lbcod fillets
fresh or frozen, thawed if frozen, cut into 1 inch pieces

1lime
zest and juice of

¼ cupfresh cilantro
chopped

3 cupscooked rice

pomegranate seeds
for garnish

½ cupunsweetened flaked coconut
toasted, for garnish
Instructions
Step 1
Melt the coconut oil in a large skillet over high heat.
Add the onion and cook, stirring, until softened, about 5 minutes
Step 2
Stir in the curry paste, lemongrass, and ginger and cook until fragrant, about 1 minute more.
Step 3
Stir in the coconut milk and fish sauce and bring the mixture to a boil.
Step 4
Add the cod and reduce the heat to medium.
Cook until the fish is opaque and flakes easily, 5-8 minutes more. Remove skillet from heat and stir in the lemon zest, lime juice and cilantro.
Step 5
To serve with rice. Garnish with pomegranate and coconut flakes.
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