Sea Bass with Coconut-Curry Sauce


  • 1 cup chicken stock or canned low-salt chicken broth
  • 2 13 1/2- to 14-ounce cans unsweetened coconut milk
  • 4 5- to 6-ounce sea bass fillets
  • 1 tablespoon vegetable oil
  • 2 medium carrots
  • 4 teaspoons curry powder
  • 1 medium onion
  • + 2 more ingredients
    • 4 green onions
    • 4 garlic cloves

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minute...

View full recipe at Epicurious


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