MyNetDiary
Coconut Curry with Fish and Greens
MyNetDiary

Coconut Curry with Fish and Greens

  • 15 min Prep
  • 20 min Cooking
  • 4 servings Total
  • 1,090g Weight
255 cals/
serving

13 ingredients

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2 tsp Canola oil
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1 cup, chopped Onions raw
...
2 tsp Curry powder
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14 fl oz Coconut Milk Canned Light
...
4 tsp Sugar white
...
1 1/2 tablespoon Lime juice raw
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1 tablespoon Ginger root raw
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2 tsp Garlic raw
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1 tbsp Sauce fish
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1/2 teaspoon Chili garlic sauce by Huy Fong Foods
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16 oz Tofu soft made with nigari
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8 oz Cod Atlantic raw
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6 cup Swiss chard raw

7 steps

  • Heat canola oil in a large nonstick pan over medium heat.
  • Add onion and saute for about 4 minutes.
  • Add curry powder and saute for another 1 minute or so.
  • Add coconut milk, sugar, lime juice, minced ginger, minced garlic, fish sauce, and chili garlic sauce.
  • Bring to a boil (you might need to turn up the heat or cover pan) and then turn down the heat and simmer for about 3-5 minutes.
  • Add tofu and fish, cover, and cook for about 5 minutes.
  • Add chopped Swiss chard to pan, cover, and cook for another 5 minutes or until fish is cooked (flakes with a fork).

Tips:
Served with brown rice and extra chili garlic sauce in recipe photo (not included in recipe analysis).

You can substitute baby spinach for Swiss chard - either works well in this recipe.

A standard size can of coconut milk is about 14 fl oz - the amount called for in this recipe.