Name: Coconut Curry Haddock
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Haddock, cut into cubes - 1 pound; Chopped red bell pepper - ¼ cup; Shallot, finely chopped - 1; Garlic, minced - 1 clove; Full-fat coconut milk - 1 (13.5 ounce) can; Red curry paste - 2 teaspoons; Curry powder - 2 teaspoons; Ground coriander - ¾ teaspoon; Ground turmeric - ¾ teaspoon; Baby spinach - 2 cups; Shelled edamame - 1 cup; Green onions, sliced - 2

Ingredients for - Coconut Curry Haddock

1. Olive oil 1 tablespoon

2. Haddock, cut into cubes 1 pound

3. Chopped red bell pepper ¼ cup

4. Shallot, finely chopped 1

5. Garlic, minced 1 clove

6. Full-fat coconut milk 1 (13.5 ounce) can

7. Red curry paste 2 teaspoons

8. Curry powder 2 teaspoons

9. Ground coriander ¾ teaspoon

10. Ground turmeric ¾ teaspoon

11. Baby spinach 2 cups

12. Shelled edamame 1 cup

13. Green onions, sliced 2

How to cook deliciously - Coconut Curry Haddock

1 . Stage

Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.

2 . Stage

Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.