Ingredients
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1 tablespoon olive oil
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1 pound haddock, cut into cubes
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¼ cup chopped red bell pepper
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1 shallot, finely chopped
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1 clove garlic, minced
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1 (13.5 ounce) can full-fat coconut milk
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2 teaspoons red curry paste
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2 teaspoons curry powder
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¾ teaspoon ground coriander
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¾ teaspoon ground turmeric
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2 cups baby spinach
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1 cup shelled edamame
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2 green onions, sliced
Directions
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Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
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Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.
Cook's Notes:
Substitute coconut oil for the olive oil if preferred.
Frozen edamame are fine to use.
Nutrition Facts (per serving)
| 345 | Calories |
| 27g | Fat |
| 8g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 345 | |
| % Daily Value * | |
| Total Fat 27g | 34% |
| Saturated Fat 19g | 95% |
| Cholesterol 66mg | 22% |
| Sodium 153mg | 7% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 3g | 9% |
| Total Sugars 1g | |
| Protein 26g | 51% |
| Vitamin C 20mg | 22% |
| Calcium 90mg | 7% |
| Iron 6mg | 31% |
| Potassium 759mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
