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Fish Coconut Curry with Mixed Greens and Basmati Rice Recipe

Name: Fish Coconut Curry with Mixed Greens and Basmati Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup basmati rice; 8 fl oz vegetable broth; 1 small bunch cilantro; 1 can (13 1/2 fl oz) light coconut milk; 5 cloves garlic, minced; 1 x 2 inch piece ginger root, minced; 1 cup cherry tomatoes, halved; 1 lime, juiced; 1 lb white fish fillets (like cod or tilapia), cut into 1-inch pieces; 1/2 tsp black pepper; 1 tbsp brown sugar; 1 tbsp chili garlic sauce; 2 tsp curry powder; 2 tbsp coconut oil; 1 tbsp fish sauce; 3/4 tsp salt; 1/2 tsp turmeric, ground; 5 oz mixed greens (like baby kale and arugula)

Stashcook

This is a yummy fish curry with coconut milk, mixed greens, and tomatoes. It's served with basmati rice. You cook the rice, make a curry sauce, and mix in the fish and greens. Then you eat it with rice and some fresh herbs on top.

Ingredients

1 cup basmati rice

8 fl oz vegetable broth

1 small bunch cilantro

1 can (13 1/2 fl oz) light coconut milk

5 cloves garlic, minced

1 x 2 inch piece ginger root, minced

1 cup cherry tomatoes, halved

1 lime, juiced

1 lb white fish fillets (like cod or tilapia), cut into 1-inch pieces

1/2 tsp black pepper

1 tbsp brown sugar

1 tbsp chili garlic sauce

2 tsp curry powder

2 tbsp coconut oil

1 tbsp fish sauce

3/4 tsp salt

1/2 tsp turmeric, ground

5 oz mixed greens (like baby kale and arugula)

Method

Rinse the basmati rice under cold water until the water runs clear. Transfer to a medium saucepan, add 2 cups of water, and bring to a boil. Once boiling, cover and reduce heat to low. Cook until water is absorbed, about 15-18 minutes. Remove from heat and let it stand, covered, for 5 minutes.

Wash and dry the fresh produce. Mince the cilantro leaves, reserving a few for garnish. Mince the garlic and ginger.

Season the fish fillets with salt and pepper and set aside.

Heat a large skillet over medium heat. Add coconut oil and swirl to coat the bottom. Add minced ginger, garlic, half of the cilantro, curry powder, and turmeric. Cook, stirring constantly, until fragrant, about 1 minute.

Pour in the coconut milk, vegetable broth, chili garlic sauce, fish sauce, brown sugar, salt, and pepper. Stir to combine.

Add the lime juice to the skillet and then the fish pieces. Stir gently to coat the fish in the curry sauce. Bring to a simmer and cook until the fish is cooked through, about 7-8 minutes.

Add the mixed greens and cherry tomatoes to the skillet in handfuls, allowing them to wilt slightly before adding more. Cook until the greens are wilted and the tomatoes are heated through, about 3-4 minutes.

To serve, spoon the basmati rice into bowls, top with the fish coconut curry, and garnish with the reserved cilantro leaves.

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