Red curry haddock with bok choy and mushrooms

2 servings
5 min
15 min
Very Easy


Number of serving: 2
2 haddock fillets

1 cup coconut milk

1 Tbl red curry paste

1/2 Tbs brown sugar

2 cups sliced mushrooms

8 baby bok choy

2 Tbs canola oil


  • In a small saucepan, combine coconut milk, curry paste, and brown sugar. Cook over low heat until mixture slightly thickens, about 10 minutes.
  • Boil water then add bok choy until slightly tender but still firm, 5 minutes. Drain and plate.
  • In a sautee pan, heat oil on medium. Salt and pepper the fish, then add it skin-side down in the pan.
  • Cook 4-5 minutes, then flip and cook about 3 minutes or until the fish flakes when proded with a fork. Remove fish, and plate on top of the bok choy.
  • Immediately add the mushrooms to the sautee pan, with lime juice if desired. Cook about 4 minutes, then place them atop the fish. Drizzle curry sauce over fish.
T The Delicious Life

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