Fish Coconut Thai Curry

2 Servings
17 min

I absolutely love red thai curry sauce and soups. The flavor is unlike other curries and is so rich with flavor. The only downside is the time it takes to make from scratch and that it can be hard to find the right ingredients needed to make it. So when I saw that there was cans of coconut Thai red curry soup in my local grocery stores international aisle, I was so excited!


This dinner requires minimal ingredients and comes together so quickly. It is low carb and high protein. Although white fish which can lack flavor, it takes on all of the flavor from the curry. You can use tilapia, cod, bass or whichever fish you prefer!


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Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 12 Minutes Total time: 17 min
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Ingredients

  • 1 can of Thai coconut curry soup
  • 2 pieces of tilapia or cod
  • 2 cups spinach
  • 1-2 cups cooked basmati rice
  • 1 sliced scallion
  • crushed peanuts to garnish
  • chili flakes to garnish (optional)
Instructions

Cook basmati rice as per labeled instructions in one pot
In a deep pan, bring the canned soup to a boil then add your fish fillets
Cover with a lid and bring down to a simmer
Steam the fish approximately 8-12 minutes until opaque in the center, it should easily break into pieces
Mix in some spinach until it wilts then serve with basmati rice
Garnish with scallions, peanuts, and chili flakes
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