Prevent your screen from going dark while cooking
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!