Poached Fish Curry

Poached Fish Curry

Serves 4


1 tbsp. coconut or peanut oil
1 medium onion, chopped in ½" pieces
1 red bell pepper, thinly sliced
4 oz. fresh haricots verts, trimmed
2 tbsp. curry paste
14 oz. can light coconut milk
1 tbsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 tbsp. brown sugar
1-1 ¼ lbs. fresh fish fillets (such as sea bass, snapper, tilapia or trout), less than 1" thick
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
- prepared brown rice, warm, for serving
- garnishes, to taste: lime wedges, thinly sliced green onions and chopped cilantro
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Heat oil in an extra-large skillet over medium-high heat until shimmering but not smoking. Add vegetables; cook and stir until vegetables are crisp-tender (4-5 min.). Add curry paste; cook and stir for 1-2 min. Add coconut milk, juice and sugar; bring to a boil. Reduce heat to medium-low; simmer for 2-3 min. Season fish with salt and pepper and add to pan; cover pan and cook until fish is flaky and just opaque throughout (10-15 min.). Serve immediately over rice with desired garnishes.

Good to Know:

  • Find haricots verts in the Produce Department.
  • The fish suggested above are lean, flaky and mild. If you prefer a firmer fish, halibut, barramundi or Pacific cod are good choices, too. A fillet less than 1" thick of any of these options will still cook in 10-15 min.