Name: Pineapple Coconut Thai Fish Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon coconut oil; 14 ounces full-fat unsweetened coconut milk; 2 teaspoon curry powder; chopped green onion, cilantro, sesame seeds; 2 cups baby bok choy; 28 ounces canned, diced tomatoes with juice; 1 large yellow onion; 6 cloves garlic; 1 tablespoon fresh minced ginger; 1 teaspoon salt; 1 lime; 1 teaspoon red chili flakes; 2 teaspoon granulated sugar; 4 4-ounce white fish filets; 2 tablespoon red curry paste; 1 cup pineapple

Fish Curry

What type of fish should I use for fish curry?

What are the key ingredients in fish curry?

Do I need to marinate the fish before cooking it in the curry?

Can I substitute the coconut milk with something else?

How can I make the curry thicker or thinner?

What is the best way to prevent the fish from falling apart in the curry?

How should I store the leftover fish curry?

Ready in just 30 minutes, this Pineapple Coconut Thai Fish Curry is rich, comforting, and packed full of chunks of white fish and fresh vegetables. 

Fish

Gluten Free

Lactose Free

Oils

milliliter

coconut oil

Non Dairy Milk

unsweetened coconut milk

Seasonings

gram

curry powder

Fresh Vegetables

green onion

baby bok choy

Canned Vegetables

diced tomato

yellow onion

garlic

fresh ginger

salt

Fresh Fruit

lime

red pepper flakes

Sugars & Sweeteners

sugar

Seafood

white fish

Sauces

red curry paste

pineapple

Copper

Minerals

Vitamin K

Vitamins

Thiamin (B1)

Riboflavin (B2)

Beta-carotene

Vitamin A

Dietary Folate Equivalents

Carbohydrates

Cholesterol

Calories

Calcium

Trans fatty acids

Zinc

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Water

Protein

Dietary Fiber

Sugar

Saturated Fat

Vitamin C

Lutein+zeaxanthin

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Magnesium

Phosphorus

Potassium

Sodium

Manganese

Selenium

Choline

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Pineapple Coconut Thai Fish Curry

Baking Goods

Dairy

Produce

Meat & Seafood

Condiment & Toppings

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