Thai Coconut Lime Curry Fish
Thai Coconut Lime Curry Fish
Serves 4
10 min.
active cooking time
25 min.
total cooking time
Ingredients
A note about gluten: When a gluten-free curry paste is used, this recipe is gluten free.
1 tbsp.
canola oil
8 oz.
sliced baby bella mushrooms
1
shallot, sliced
1 cup
sliced cherry tomatoes
4 oz.
green curry paste
2 cloves
garlic, minced
14-16 oz.
canned coconut milk
1 tsp.
brown sugar
1 ½ lbs.
fresh barramundi fillet(s), cut evenly into 4 portions, skin removed
1 cup
fresh spinach
¼ cup
Kowalski's Freshly Squeezed Lime Juice
¼ cup
Kowalski's Pickled Red Onions
- garnishes, to taste (optional): lime slices, thinly sliced green onion and chopped fresh cilantro
- warm prepared rice, for serving (optional)
Directions
- In a large, wide pan, heat oil over medium-high heat.
- Add mushrooms and shallot to the pan; cook, stirring occasionally, until shallot is translucent (about 4 min.).
- Add tomatoes, curry paste and garlic; cook for 2 min., stirring often.
- Add coconut milk and sugar; bring to a boil.
- Reduce heat to a simmer. Add fish; cook until fish flakes easily (10-15 min., depending on thickness of fish).
- Turn off heat. Stir in spinach and lime juice; cover and let sit for 5 min.
- Divide soup among 4 serving bowls; top with pickled onions and desired garnishes. Serve immediately with warm rice, if desired.
Find It!
- Find Kowalski's Freshly Squeezed Lime Juice in the Produce Juice Case.
- Find Kowalski's Pickled Red Onions in the Prepared Produce Section.
Tasty Tips:
- Cod, tilapia and snapper can be used in place of barramundi.
- To easily remove skin from fish, place fish skin-side up on a wire rack set inside a baking dish or on a rimmed baking sheet; drizzle evenly with a bit of nearly boiling water. As the fat layer warms and begins to melt, the skin will curl up at the edges. Using your fingers or tongs, gently peel the skin away from the flesh.
