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Wild Alaska Pollock Coconut Curry

Prep Time 14 minutes
Yield 0 servings
Wild Alaska Pollock Coconut Curry



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.