Thai Coconut Curry Poached...Thai Coconut Curry Poached Barramundi + Sautéed Spinach

Thai Coconut Curry Poached Barramundi + Sautéed Spinach requires roughly 45 minutes from start to finish. This recipe serves 4 and costs $1.91 per serving. One serving contains 258 calories, 7g of protein, and 12g of fat. It is brought to you by Simply Scratch. It works well as an Indian hor d'oeuvre. If you have olive oil, kosher salt, thai curry paste, and a few other ingredients on hand, you can make it. 830 people were impressed by this recipe. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a tremendous spoonacular score of 98%. Similar recipes include Thai Coconut Curry Lentil Soup, Thai Coconut Curry Soup, and Poached Egg With Spinach and Tomato.

Ingredients

Cooking Instructions

1. 01

   In a deep 10-inch skillet heat 1 tablespoon of olive oil over medium-high heat. Once hot add in the spinach. Use tongs to toss the spinach. Once it starts to wilt season with a pinch of kosher salt and coarse black pepper.

2. 02

   Remove the wilted spinach to a clean bowl and set aside. Wipe the skillet out with paper towel and add in the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the shallots until slightly golden around the edges. About 5 minutes.Stir in the Thai red curry paste and then pour in 1-1/2 cups of chicken broth, the cup of lite coconut milk and a 1/2 teaspoon of kosher salt. Stir, bring to a simmer and reduce by half. Season the fillets with the remaining 1/4 teaspoon of salt. Next place the seasoned, skinless Barramundi fillets into the coconut curry broth and spoon some of the broth over top. Cover the pan and let the fish poach for about 7-8 minutes or until the fish is opaque and flakes easily with a fork.Meanwhile combine the chopped cilantro, parsley, sliced green onions and cut the lime in half. Reserve 1/4 cup for garnishing.Divide the spinach among four shallow bowls, top with the fillets. Quickly add the chopped cilantro/parsley/green onion mixture to the coconut curry broth, squeeze in the entire lime, stir and ladle over the fish and spinach.Top with a little more fresh herbs and serve.Enjoy!