Carb-Wise: Mild Yellow Coconut Haddock Curry
with Sautéed Ginger-Garlic Bok Choy
Cooking time
20 minutes
Servings
2/4
Calories
330 /serving
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.
We will send you:
- 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
Contains: Haddock, Soy, Wheat
You will need:
Large pot (non-stick if possible)
Large pan
Oil
Salt & pepper (S&P)
Peeler
Grater
Total Fat
15 g
Saturated Fat
11 g
Sodium
2230 mg
Total Carb
25 g
Sugars
13 g
Protein
28 g
Fibre
7 g
Preparation
Mise en place
Remove the root ends of the bok choy; halve lengthwise (quarter if large). Peel and grate the ginger.
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.
Prepare the haddock
Pat the haddock dry with paper towel and cut into bite-size pieces; season with S&P.
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.
Plate your dish
Divide the curry and bok choy between your bowls. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
