Recipe by arabellamilla
"Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice."
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1 1/2 teaspoons
4 1/4 ounces
coconut milk, divided
4 1/4 ounces
3 1/2 ounces
cod, cut into bite-size pieces
Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.
This was just ugh. It was bitter. I am not sure what happened. I tried adding sugar, lime juice, peanut butter, soy, and it was still barely edible.
This recipe was good if you like a blander curry. There was no kick to it so I probably won't be in a hurry to make it again because we like spicy food. The only thing I did differently was use about double the oil for the paste as 1/4tsp wasn't enough and I added about double the cod as well because I looked at the amount asked for and it didn't seem enough. I'm glad I did.
With these changes I would give it 5 stars: Use chicken broth instead of water; coconut oil instead of olive oil; garlic powder instead of garlic; about 1/3 of an onion. Add salt to taste. Add 1 to 1 1/2 T shredded coconut.
Coconut Chicken Curry:
One small to med. chicken breast, cut in bite size pieces. cook in 1 tsp. of coconut oil. add spices to drippings to toast.
Didn't have any coconut milk so I used coconut water. Once it cooked off, I dredged my fish in egg and coated with coconut so I ended up with a crunchy crust instead of a sauce. Also added some cilantro with the tomato at the finish.
Very bland, no depth of flavor. As one other person did, I added double the oil to make the paste. Very watery, so I thickened slightly. Won't rush back to this recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Fish Curry
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 127
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