[NEW] Coconut Chile Fish Curry

Serve this spicy-sweet curry over brown rice or quinoa with a side of fresh greens. For a vegan option, switch the fish with roasted cauliflower. Steamed veggies such as broccoli, green beans or edamame would all make an excellent base to soak up the delicious sauce.

Active: 10 min. Cook: 45 min. Total: 55 mins

Ingredients

Chili Paste Ingredients: 8 dry red chilis ¼ cup water 5 garlic cloves ½ Tbsp. coriander ½ Tbsp. cumin
1 tsp. of cayenne Juice of ½ lemon

Directions

Bring chilis to a boil in water and let steep for at least 5 minutes.
Grind the chilis, water and garlic to a paste. Add the spices and lemon juice and mix to combine. Set aside.
Fry the cod fillets in 1 tablespoon olive oil for 4 to 5 minutes on each side. Set aside.
In a large, heavy-bottomed pot, sauté onion in 1 tablespoon oil until translucent. Add chili paste and cook over low heat for about 10 minutes.
Stir in coconut milk and 1/2 cup water. Season to taste with extra cayenne pepper and lemon juice.
Add the cooked fish and continue cooking for 10 more minutes. Garnish with fresh cilantro.

Nutrition Facts

4 servings per container

Serving size 427 g

Amount per serving

Calories 269

% Daily Value*

Total Fat 14.2g	18%
Saturated Fat 6.4g	30%
Trans Fat 0g
Cholesterol 49.7mg	17%
Sodium 89.5mg	4%
Total Carbohydrate 13.6g	5%
Dietary Fiber 1.98g	7%
Total Sugars 5.8g
Includes 0g Added Sugars	0%
Protein 23g
Vitamin D 1mcg	6%
Calcium 53.7mg	4%
Iron 2.2mg	10%
Potassium 848.5mg	20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Chef's Practical Notes

Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.

Store Finder

Find Participating retailers nationwide
Filter by location and store type
Get directions and store hours

Find a Store