Roasted Tomato Broth with Saffron, Fennel and 10g Protein Noodles™
11 minutes 10 servings
Wild Alaska Pollock Coconut Curry
12 servings
Ingredients
3 Pieces Wild & Simple Skillet Redi™ Wild Alaska Pollock 14.4 oz Deep-Skinned, Boneless 424914
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
Thaw Skillet Redi™ Alaskan Pollock 12-24 hours, refrigerated.
Sauté thawed Alaskan Pollock until cooked through, breaking apart as you go. Set aside, covering to keep warm.
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.
Serve 10 oz of curry per serving with jasmine rice.
Garnish with basil.
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