Easiest Way to Cook Tasty Grouper Fillets with Ginger and Coconut Curry

Grouper Fillets with Ginger and Coconut Curry. With a bit of coconut milk, curry paste and ginger, you can enjoy the flavors of the far East right in your home kitchen. Grouper fillet with curry and coconut broth, celery root gnocchi, edamame beans and asparagus - Picture of Throubi Restaurant, Imerovigli. EASY coconut curry with chickpeas and Indian spices.

This coconut curry chicken can be made in one pot and is packed with delicious flavors! We amp up those flavors with additional. Carrot-Ginger Soup with Curry and Coconut Milk. You can have Grouper Fillets with Ginger and Coconut Curry using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients of Grouper Fillets with Ginger and Coconut Curry

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

There is nothing unusual about the flavors in this soup — carrot and ginger, a common match, often are found with curry and coconut — but I still find this extraordinarily good and exactly what I want to be eating right now. The flavors of coconut and mango will transport your dinner table to the tropics. These sautéed fish fillets have a crisp coconut crust and are topped with a refreshing mango salsa. The coconut adds a bit of sweetness while the curry powder brings more complex flavor and perhaps a hint of heat..

instructions 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..

Tasty noodles with fresh vegetables and shrimps. Japanese noodles bowl with chicken, carrots, avocado. Closeup of chinese mix vegetables with noodles. Bring to a boil, then reduce the heat Set aside in the cooking liquid. At the last minute, heat a non-stick pan over a medium heat.