I love this recipe. Spicy, sweet, funky, and incredibly satisfying. Of all the recipes I make, this Haddock Green Curry is my Wife’s #1 request once the weather turns a bit cooler.

Feel free to make this recipe yours by adding in different vegetables or even switching up the protein. I find the green curry pairs so well with a flaky white fish, but if you aren’t a seafood person no sweat! Choose your own adventure.

Tips for nailing this Seafood Green Curry

Here are a couple tips for really nailing this dish.

  • Grab high fat, high quality coconut milk
  • Get all your ingredients prepped and right in front of you. It will make the process much easier as the dish comes together very quickly!
  • Find a green curry paste that you enjoy. I generally use the Thai Kitchen brand green curry paste as it is widely available. I have tried many and I like using this one if I am making for a crowd as it isn’t that spicy.
  • If serving with rice, be sure to use Jasmine rice.

Haddock Green Curry

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Prep Time 15 minutes
Servings 2 people

Ingredients
  

  • 3 tbsp green curry paste
  • 1 can High quality coconut milk
  • 3 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 cup sweet potato, diced and microwaved for 4 minutes
  • 1/2 cup red peppers, thinly sliced
  • 1 tbsp fresh lime juice
  • 1 1/2 tbsp low sodium soy sauce
  • 1 tsp fish sauce
  • 1/4 cup cashews, crushed
  • 1 thai chilli pepper, thinly sliced
  • 1 Fresh Haddock Fillet
  • 1/2 cup cilantro, or other preferred herb.

Instructions
 

  • Place a lightly oiled pan over medium high heat. Once pan is at temperature, add in garlic, and ginger. Saute for 1 minute.
  • Scoop in the green curry paste and let it "wake up" with the garlic and ginger. Let paste saute for 1 minute before pouring in coconut milk. Stir with spoon to incorporate all ingredients.
  • Next up, add in the sweat potato and red peppers. Bring mixture to a simmer and then lay in the fish. Allow the fish to cook into you can easily flake with a fork. About 5 minutes.
  • Once fish is cooked through, turn off heat and season your curry with soy sauce, fish sauce, lime juice.
  • Spoon curry into a bowl and garnish with crush cashews, chilli pepper, and herbs. Enjoy!
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