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20 minutes

Carb-Wise: Mild Yellow Coconut Haddock Curry

with Sautéed Ginger-Garlic Bok Choy

Cooking time

20 minutes




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
Salt & pepper (S&P)
Total Fat
15 g
Saturated Fat
11 g
2230 mg
Total Carb
25 g
13 g
28 g
7 g
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Mise en place
Remove the root ends of the bok choy; halve lengthwise (quarter if large). Peel and grate the ginger.
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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.
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Prepare the haddock
Pat the haddock dry with paper towel and cut into bite-size pieces; season with S&P.
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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.
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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.