Poached Haddock in Thai Red Curry Sauce
Quick and easy, this poached haddock in a Thai red curry sauce is ready in 15 minutes!
Ingredients
- 400g haddock fillets (not smoked), cut into large chunks
- 200g tenderstem broccoli
- 1 tbsp peanut oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2-3 tbsp Thai red curry paste
- 400ml coconut milk
- 3 tsp fish sauce
- 3 tsp palm sugar
- juice of half a lime
Instructions
- Heat the oil in a large skillet over medium heat, before sauteeing the garlic and ginger until soft and fragrant.
- Add the Thai red curry paste and fry for an additional 2-3 minutes.
- Stir through the coconut milk, lime juice, sugar and fish sauce and bring to a simmer.
- Arrange the haddock chunks and tenderstem broccoli in the sauce, and cover with a lid. Reduce heat to low and simmer for 10 minutes, or until the haddock is cooked through.
- Service with steamed basmati rice.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 25gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 66mgSodium: 1190mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 23g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Poached Haddock in Thai Red Curry Sauce Recipe
Haddock is one of my favourite fish to cook with. Similar to cod, or barramundi, it’s a chunky fish that doesn’t taste too fishy. It also works really well with an abundance of flavour. This is what makes my poached haddock in Thai red curry sauce so delicious. And not only is it delicious, it’s super quick and easy to make too – the perfect midweek meal for the whole family.
Ready in less than 15 minutes, and served with fluffy white basmati rice, this poached haddock recipe is as easy as it is tasty. And the joy of Thai red curry is you can add as much or as little extra flavours as you want to really personalise your dish. It’s also not too spicy, meaning the kids will love it.
It’s important to remember not to use smoked haddock in this recipe. You want fresh fillets so they really absorb all the flavours in the curry paste. In the recipe, you’ll note I recommend 2-3tbsp of Thai red curry paste for the poached haddock sauce. This is entirely up to you depending on how strong and rich you want the flavour. Feel free to start with 2 tbsp, and then add an additional if you want a real kick in the sauce!
The beauty of this poached haddock recipe, is that it’s just so easy. Poached fish is quick, it’s easy, and you get to experiment with so many flavours! Thai red curry is a personal favourite of mine for both chicken and seafood recipe. And I am sure after trying this recipe – it’ll be yours too!
