FISH COCONUT CURRY
This is a red coconut curry broth for any type of white fish. Cod, grouper, snapper, tilapia, halibut or mahi would work great in this recipe as well as lobster or shrimp. This is a mild and creamy red curry sauce but you can make it spicier by increasing the amount of red pepper flakes. Serve this with angel hair pasta or Palmini for a low carb meal.This recipe is 6 net carbs (without pasta), reduce the amount of tomatoes to lower the carbs.
Ingredients
- 1 tbsp Olive oil
- 3 Scallions
- ½ Green bell pepper sliced thin
- 1-2 tbsp Red curry paste
- ½ cup Tomatoes or cherry tomatoes diced
- 2 clove Garlic grated
- 1 tbsp Ginger grated
- 12 oz Coconut milk
- 1 Lime zested & juiced
- 1 tsp Red pepper flakes
- 1 lb White fish (Cod/tilapia/mahi/snapper/halibut/grouper/shrimp/lobster)
- Cilantro/Parsley garnish
- ¼ lb Pasta optional
Instructions
- Cook and drain pasta according to package directions, if using.¼ lb Pasta
- In a large skillet, saute scallions and green pepper in 1 tbsp olive oil for 2 minutes. Add red curry paste and saute for 1 minute.1 tbsp Olive oil, 3 Scallions, ½ Green bell pepper, 1-2 tbsp Red curry paste
- Add tomatoes, garlic and ginger, cook for 2 minutes.½ cup Tomatoes or cherry tomatoes, 2 clove Garlic, 1 tbsp Ginger
- Add coconut milk, lime zest/ juice and red pepper flakes. Stir, reduce heat to low and let simmer 5 minutes.12 oz Coconut milk, 1 Lime, 1 tsp Red pepper flakes
- Nestle the fish into the sauce and cover skillet with lid. Simmer 7-10 minutes or until fish flakes with a fork. Cooking time will vary depending on the thickness of fish filets.1 lb White fish (Cod/tilapia/mahi/snapper/halibut/grouper/shrimp/lobster)
- Add cooked pasta to the skillet, garnish with parsley/cilantro and serve.Cilantro/Parsley
Notes
Nutrition values do not include pasta.
CAL 264 CARB 8G FAT 17G PROTEIN 22G FIBER 2G SUGAR 5G