Coconut Curry Haddock

Ingredients

1 Tablespoon Olive Oil

2 Pounds Haddock, Cut Into Cubes

¼ Cup Chopped Red Bell Pepper (Optional)

1 Shallot, Finely Chopped

1 Clove Garlic, Minced

1 (13.5 Ounce) Can Full-Fat Coconut Milk

3 Teaspoons Red Curry Paste

2 Teaspoons Curry Powder

1 Teaspoon Ground Coriander

1 Teaspoon Ground Turmeric

3 Cups Baby Spinach

3 Green Onions, Sliced

Directions

Step 1 Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.

Step 2 Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry. Serves 4. Serve over Basmati rice with naan.