Trout is an excellent alternative for chicken in a coconut-curry base. This is an easy, creamy and satisfying recipe that will keep your family asking for more.
Trout with Coconut Milk
4, 140 g each trout fillets, skinned
1 tbsp avocado oil
6 green onions, chopped
2 carrots, chopped or shredded
1 1/2 cups sugar snap peas
1 cup light coconut milk
1 tsp salt
1 tsp red curry paste (adjust to your taste)
1/2 cup crushed canned tomatoes
- Cook trout in oil for about 1 minutes on each side. Set aside.
- In same pan sautée vegetables until tender. About 10 minutes. Add coconut milk, salt, red curry paste and crushed tomatoes. Stir and bring to boil, reduce heat to low.
- Add trout, cover and cook until trout is cooked through. About 10 minutes.
- Serve with bown rice or brown rice noodles.