Wild Alaska Pollock Coconut Curry

Name: Wild Alaska Pollock Coconut Curry
Prep time: 14 min
Cuisine: Asian, Seafood
Ingredients: 3 Pieces; 4 13.5 oz can Coconut Milk; 3 Tablespoon Fish Sauce; 3 Tablespoon Brown Sugar; 3 lb Sweet Potatoes, peeled, cut lengthwise, & sliced 1/2 inch thick; 3 lb Yellow Onion (cut into wedges); 3 Red Bell Peppers (sliced); 3 Thai Basil Leaves (fried); Jasmine Rice; 3/4 Cup Yellow Curry Paste

Prep Time 14 minutes

Yield 0 servings

Ingredients

3 Pieces
4 13.5 oz can Coconut Milk
3 Tablespoon Fish Sauce
3 Tablespoon Brown Sugar
3 lb Sweet Potatoes, peeled, cut lengthwise, & sliced 1/2 inch thick
3 lb Yellow Onion (cut into wedges)
3 Red Bell Peppers (sliced)
3 Thai Basil Leaves (fried)
Jasmine Rice
3/4 Cup Yellow Curry Paste

Directions

1. Thaw Skillet Redi™ Alaskan Pollock 12-24 hours, refrigerated.

2. Sauté thawed Alaskan Pollock until cooked through, breaking apart as you go. Set aside, covering to keep warm.

3. Cook curry paste with 1 cup coconut fat (from the top of the coconut milk cans) until fat splits. Add remaining coconut milk, fish sauce, sweet potatoes, and onions. Bring to a boil, cover, and simmer until potatoes are almost tender. Stir in cooked Alaskan Pollock and peppers, then simmer an additional 5 minutes. Stir in peas just before serving.

4. Serve 10 oz of curry per serving with jasmine rice. Garnish with basil.

Serves 12.