Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
Creamy Coconut Fish Curry with Yukon Potatoes, Sweet Peas, and Cilantro
Tender fish simmers in a creamy coconut curry with Yukon potatoes, sweet peas, and fresh cilantro for a comforting, fragrant dinner with a bright finish.
Ingredients
For 2 servings
- 12 ounce Catfish
- ¼ ounce Cilantro
- 14 ounce Coconut Milk
- 1 teaspoon Coriander
- 1 tablespoon Curry Powder
- 1 unit Jalapeño
- ½ cup Jasmine Rice
- 4 ounce Peas
- 1 unit Red Onion
- 12 ounce Russet Potato
Additional Ingredients
- 2 teaspoon Olive Oil
Indian
PDF
DifficultyEasy
Total Time35m
Calories741
Protein41g
Carbs89g
Fat25g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow SodiumMass Gain FriendlySpicy
⚠️Allergens:
🐟FishSwaps and substitutions
For a dairy-free, gluten-free meal, no change is needed; if avoiding fish, use firm tofu or chickpeas instead of the catfish. If you dislike heat, skip the jalapeño, and for a milder herb note, parsley can stand in for cilantro.
What to serve with it
Serve with a crisp cucumber salad or simple steamed greens to balance the rich, spicy curry. Warm flatbread or extra rice works well to soak up the coconut sauce and make the meal more filling.
