Fish Braised in Green Curry with Potatoes
From canned_food_fan 14 years ago
- 15 minutes to make
- Serves 4
This flavorful recipe gets its unique, trendy flavor from convenient, canned coconut milk and curry paste. The low-sodium chicken broth helps keep the sodium down -- and the flavor up.
Ingredients
- 1 1/2 pounds fish fillets (flounder, salmon or other mild-flavored fish) shopping list
- Coarsely ground black pepper, to taste shopping list
- 1 tablespoon olive oil shopping list
- 1 can (15 ounces) sliced potatoes, drained shopping list
- 1 can (14 1/2 ounces) low-sodium chicken broth shopping list
- 1 teaspoon chopped garlic shopping list
- 1 cup canned, light coconut milk shopping list
- 2 teaspoons canned Thai green curry paste shopping list
- 2 tablespoons chopped parsley shopping list
How to make it
- Season fish fillets with pepper. Heat oil in a large skillet and brown fish on both sides. Add potatoes, broth and garlic to the skillet and simmer until the fish flakes with gentle pressure, about 5 minutes. Transfer fish and potatoes to a warm platter. Over high heat, reduce liquid in the pan by about half. Stir in coconut milk and curry paste. Simmer until lightly thickened. Stir in parsley and pour over fish and potatoes.
- Nutritional Information Per Serving: Calories 310; Total fat 10g; Saturated fat 4g; Cholesterol 80mg; Sodium 450mg; Total carbohydrate 18g; Fiber 3g; Protein 36g; Vitamin A 4%DV*; Vitamin C 20%DV; Calcium 4%DV; Iron 15%DV
- *Daily Value
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" It was excellent "