Extra-saucy coconut fish curry with pomegranate from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 231) by Tieghan Gerard

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Notes about this recipe

  • ezwriternc on December 24, 2023

    Came out great but i added 2 tablespoons of brow sugar. I used lemon zest instead of lemongrass. I added spinach and peas. Very versatile and tasty.

  • Devons on November 29, 2020

    Very nice flavors. Used half tilapia, half shrimp. Put a layer of baby spinach on bottom of bowls, topped with rice then curry. We loved it.

  • anya_sf on July 24, 2020

    This curry was quick, easy, and pretty good. As written, I'm not sure I'd call it "extra-saucy", but my curry paste ended up being spicier than expected (I liked it, but my son couldn't tolerate it), so I added another cup of coconut milk, resulting in a truly extra-saucy curry. There was plenty of sauce for me to add some steamed cauliflower florets, baby spinach, and peas at the end. I skipped the pomegranate seeds since they're out of season right now.

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