Author Notes
Simple, and so so. Wish it would have turned out better, but still quite edible. Will tweak and over come. —mtlabor
Ingredients
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1 cup
spinach, washed & drained
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1
egg
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15 ounces
can of coconut milk
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2
flounder fillets, cut into cubes/strips
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1
red bell pepper, chopped
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2 teaspoons
red curry paste
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1 teaspoon
fish sauce
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3
dried red chiles
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olive oil
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salt and pepper to taste
Directions
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In a large bowl, combine coconut milk, curry paste, fish sauce, and egg. Beat the mixture until the curry paste is dissolved and well incorporated.
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Add flounder pieces and let marinate in fridge for about an hour.
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In a large skillet, heat up oil under medium to high heat. Add the dried chiles and cook until browned, about 1-2 minutes. Add the bell pepper and saute until soft, about 4-5 minutes.
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Add fish/coconut milk mixture to pan and bring to a boil. Simmer for about 15-20 minutes, when fish is white and mixture is heated through. Add in spinach and stir until wilted. Season with salt and pepper to taste. Serve with rice.
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