Carb-Wise: Mild Yellow Coconut Haddock Curry

with Sautéed Ginger-Garlic Bok Choy

330 cals

20 mins

Description

Our mouth-watering yellow curry paste is a great place to start, and you’re only taking this dish higher and higher from there. Adding a drizzle of honey and a splash of ponzu divinely transforms the flavours, while coconut milk creates a velvety texture. Morsels of delicate haddock and carrots rest in the sauce, ready for scooping. On the side, sautéed baby bok choy breezes in with a perfume of ginger and garlic.

Contains:

Haddock, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

2 Haddock fillets
200g Diced carrots
170g Baby bok choy
15ml Minced garlic
20g Ginger
165ml Coconut milk
60ml Ponzu lime sauce
36g Mild yellow curry paste
7g Honey

Nutrition

Total fat	15g
Saturated Fat	11g
Sodium	2230mg
Total carbs	25g
Sugar	13g
Protein	28g
Fibres	7g

Recipe Instructions

Step 1: Mise en place

Remove the root ends of the bok choy; halve lengthwise (quarter if large). Peel and grate the ginger.

Step 2: Sauté the bok choy

In a large pan, heat a drizzle of oil on medium. Add ⅓ of the garlic and ⅓ of the ginger. Sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and sauté, 2 to 3 min., until wilted. Add ⅓ of the ponzu; stir well.

Step 3: Prepare the haddock

Pat the haddock dry with paper towel and cut into bite-size pieces; season with S&P.

Step 4: Make the curry

In a large pot (non-stick if possible), heat a drizzle of oil on medium. Add the carrots and sauté, 4 to 5 min., until tender. Add the curry paste, and remaining garlic and ginger. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the coconut milk, honey, 2 tbsp water (double for 4 portions) and the remaining ponzu; bring to a boil. Reduce the heat to simmer and add the haddock*. Cook, stirring occasionally, 4 to 6 min., until cooked through.

Step 5: Plate your dish

Divide the curry and bok choy between your bowls. Bon appétit!