Coconut Ginger Curry with Vegetables and Halibut

Coconut Ginger Curry with Vegetables and Halibut
Photo by Alex Farnum

Ingredients

  • 1 can (13.5 oz.) regular coconut milk
  • 4 ounces fresh spinach
  • ¼ teaspoon turmeric
  • 2 cups chopped onion
  • 1 ½ tablespoons minced fresh ginger
  • 2 carrots, cut into 1/2-in.-thick diagonal slices
  • 15 to 20 curry leaves*
  • + 8 more ingredients
    • About 1 tsp. salt
    • ½ pound halibut, cut into 1/2-in. chunks
    • ½ cup frozen peas
    • 2 tablespoons ground coriander
    • 3 medium red, white, or Yukon Gold potatoes, peeled and cut into 1-in. chunks
    • 1 teaspoon tamarind concentrate* or 1 tbsp. fresh lime juice
    • ½ teaspoon cayenne
    • 4 serrano chiles: 2 minced, 2 halved lengthwise

1. Mix tamarind concentrate, if using, with 2 tbsp. hot water (if using lime juice instead, add just before serving). Put tamarind, onion, ginger, coriander, minced chiles, turmeric, cayenne, 1 tsp. salt, and the coconut milk in a blender and whirl until very smooth. 2. Pour coconut milk mixture ...

View full recipe at My Recipes

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