Fish Braised in Green Curry with Potatoes
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.
- 1 1/2 pounds fish fillets (flounder salmon or other mild fish)
- coarsely ground black pepper, to taste
- 1 tablespoon olive oil
- 1 can sliced potatoes (drained)
- 1 can low-sodium chicken broth
- 1 teaspoon garlic (chopped)
- 1 cup canned, light coconut milk
- 2/3 tablespoon Thai green curry paste
- 2 tablespoons chopped parsley (optional)
- 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.
- Simmer until the fish flakes with gentle pressure and internal temperature registers 145 °F on a food thermometer, 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.
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