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Heat the oil in a large deep frying pan or wok over a low heat. this link is to an external site that may or may not meet accessibility guidelines. Add the onion and cook for 5 minutes … Curry in a hurry cooked from scratch? Add coconut milk and bring to a simmer. 1 yellow bell pepper, halved, seeded, and sliced, 1 pound sweet potatoes (about 2 small or 1 large), peeled and cut into 1 1/2-inch pieces, 3 tablespoons chopped fresh cilantro, plus more for garnish, Back to Coconut-Curry Cod Stew with Sweet Potato & Rice, © 2020 EatingWell.com is part of the Allrecipes Food Group. Add bell pepper, sweet potatoes, curry powder, and salt; stir until well coated. … All Right Reserved. https://www.primalpalate.com/paleo-recipe/fish-and-sweet-potato-curry Celebrate National Curry week with recipes from around the world, Beat the budget’s Thai Green Chicken Soup. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. https://www.asdagoodliving.co.uk/food/recipes/cod-sweet-potato-thai-curry I made it with what I had in the house: a sweet potato, carrots, white onion, curry powder, ground ginger powder, garlic powder and frozen Miso glazed cod from Costco. Combine water and rice in a medium saucepan; bring to a boil. Cover and simmer, stirring occasionally, until the sweet potatoes are just tender when pierced with a fork, 10 to 15 minutes. You better believe it – the frozen cod and sweet potatoes can be used straight from the freezer. Serve the stew over the rice. Subbed chili oil for the crushed red pepper flakes and half a can of tomato paste + 1/4th cup water for the diced tomatoes as husband doesn't like the texture. Reduce heat, cover, and simmer until the rice is tender and most of the water has been absorbed, about 40 minutes. Typical energy values per 100g: 276kJ/66kcal. Pour over the vegetable stock and bring to a simmer. Garnish with additional cilantro, if desired. Add the baby corn, frozen peas, coconut milk and fish sauce and bring back to a simmer. While nothing is risk free, some activities are safer than others when it comes to COVID-19. Everything you need for a delicious feast. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Meanwhile, heat oil in a large skillet over medium heat. Gently stir in cilantro and lime juice. Stir in the lime juice and sprinkle with coriander, if using, before spooning into bowls. Add the ginger and Thai herb blend and cook for a further 2 mins. This hearty coconut curry is warm and comforting, thanks to tender sweet potatoes and a hint of spice. Cook for 10 mins. Serve with lime wedges on the side. In a small bowl, mix the oil, spices, curry paste and plenty of seasoning. Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition 2tbsp frozen Scratch Cook Thai Herb Blend, 200g frozen Scratch Cook Sweet Potato Chunks, 1 reduced-salt vegetable stock cube, made up with 200ml water. https://bennydoro.com/chef/recipe/cod-in-coconut-curry-with-sweet-potato EatingWell may receive compensation for some links to products and services on this website. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Offers may be subject to change without notice. Add bell pepper, sweet potatoes, curry powder, and salt; stir until well coated. Add coconut milk and bring to a simmer. Nestle cod fillets into the pan; cover and continue cooking until the sweet potatoes are soft and the cod flakes easily when pierced with a fork, 5 to 8 minutes more. Stir in sweet potatoes and basil sprig; season with salt and pepper. Toss the pumpkin and sweet potato in oil, season and place in the oven for 20-30min. Drain off excess water, if necessary. Really tasty! Put the frozen cod fillets and frozen sweet potato chunks in a pan. 382 calories; protein 19.2g 38% DV; carbohydrates 49.5g 16% DV; dietary fiber 5.3g 21% DV; sugars 8.3g; fat 11.3g 17% DV; saturated fat 4.8g 24% DV; cholesterol 44.6mg 15% DV; vitamin a iu 13375.9IU 268% DV; vitamin c 69.2mg 115% DV; folate 27.8mcg 7% DV; calcium 53.1mg 5% DV; iron 1.5mg 9% DV; magnesium 87.3mg 31% DV; potassium 735.5mg 21% DV; sodium 412.8mg 17% DV. This easy curry recipe can be on the table in less than an hour. Cover and reduce the heat until barely simmering and cook for 15 mins, or until the fish is cooked through and the sweet potato is tender. Pour all but 1tbsp of the mixture into a large roasting tin. Source: Diabetic Living Magazine, Winter 2020. This is very good. Add ginger and garlic; cook, stirring, until fragrant, about 30 seconds. 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