Grouper Fillets with Ginger and Coconut Curry
Grouper Fillets with Ginger and Coconut Curry

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, grouper fillets with ginger and coconut curry. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Grouper Fillets with Ginger and Coconut Curry is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Grouper Fillets with Ginger and Coconut Curry is something which I’ve loved my whole life.

NYT Cooking: The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could. Grouper Fillets With Ginger and Coconut Curry — Hungry Traveler. Thai Mango Chicken Curry — Hungry Traveler.

To get started with this particular recipe, we must first prepare a few components. You can have grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
  1. Take 2 grouper fillets (about 6 ounces each), skin removed
  2. Prepare Kosher salt and black pepper
  3. Get 2 teaspoons olive oil
  4. Take 1/2 spring onion (or the white portion of 1 large leek)
  5. Get 1/2 tablespoon minced fresh ginger
  6. Get 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
  7. Make ready 1/2 small carrot, peeled and julienned
  8. Get 1/4 cup snow peas, julienned
  9. Get 1/2 (13 ounce) can full-fat coconut milk
  10. Get 1/2 tablespoon red curry paste, plus more if needed
  11. Make ready 1/8 cup cilantro leaves, for garnish

We earn a commission for products purchased through some links in this article. A mild and creamy vegetable curry that can be. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato.

Steps to make Grouper Fillets with Ginger and Coconut Curry:
  1. Heat oven to 225 degrees.
  2. Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of the coconut milk) and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
  5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on. Infused with ginger, garlic, cumin and chili, this easy chicken curry is sure to become a household favorite.

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