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Ingredients
- 500 g pkg frozen cod
- 1 bunch green onions, finely chopped
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 2 tbsp Thai green curry paste
- 454 g pkg butternut squash pieces, about 3 cups
- 400 ml can light coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp lime zest
- Remove fish from freezer and let stand about 10 min. Cut into 1-in. pieces.
- Heat a large saucepan over medium-high. Reserve 1/4 cup green onions. Add oil, then remaining onions, garlic and curry paste. Cook for 2 min. Add squash, coconut milk, 1/2 cup water and fish sauce. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until squash is tender, 15 to 20 min. Add cod. Cook, uncovered, until fish is cooked through, 5 min. Stir in lime juice and zest. Sprinkle with reserved green onions.
- 312 calories
- 24 g protein
- 20 g carbohydrates
- 15 g fat
- 3 g fibre
- 752 mg sodium
User comments (2)
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I didn't have butternut squash - so instead used sweet potatoes. Instead of cod - I used haddock (I tend to cook with what I've got in the cupboard). It turned out DELICIOUS - so yummy - that I just spent a whole day looking for my December Chatelaine - then remembered - I can save the recipe here online! This is a definite keeper recipe - and since I live on a boat 1/2 the year - it's an easy meal to prepare while under sail (as long as we're not heeled over).
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The first time we made it we used mahi-mahi, regular coconut milk and added a kafir lime leaf (because we had lots in our fridge) and it was so delicious! We made it with cod for friends and it was even better. Such a quick, easy and nutritious meal!
