Trout with Coconut Milk

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

  • Servings: 4
  • Difficulty: easy
  • Print


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


  1. Cook trout in oil for about 1 minutes on each side. Set aside.
  2. 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.
  3. Add trout, cover and cook until trout is cooked through. About 10 minutes.
  4. Serve with bown rice or brown rice noodles.

1 Response to Trout with Coconut Milk

  1. Pingback: Alcohol in Your FitNut Life | Aspire, Perspire, Nourish Yourself

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