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Coconut Curry Alaskan Pollock


Wild & Simple Skillet Redi™ 14.4 oz Wild Alaska Pollock (1/20#) 424914.


3  Pieces Wild & Simple Skillet Redi™ 14.4 oz Wild Alaska Pollock (1/20#) 424914
4  13.5 oz cans Coconut Milk
3  Tablespoon Fish Sauce
3  Tablespoon Brown Sugar
3  LBs Sweet Potatoes (peeled, cut lengthwise, & sliced 1/2 inch thick)
3  LBs Yellow Onion (cut into wedges)
3   Red Bell Peppers (sliced)
3   Thai Basil Leaves (fried)
   Jasmine Rice
3/4  Cup Yellow Curry Paste


1. Thaw Skillet Redi™ Alaskan Pollock 12-24 hours, refrigerated.

2. Sauté thawed Alaskan Pollock until cooked through, breaking apart as you go. Set aside, covering to keep warm.

3. Cook curry paste with 1 cup coconut fat (from the top of the coconut milk cans) until fat splits. Add remaining coconut milk, fish sauce, sweet potatoes, and onions. Bring to a boil, cover, and simmer until potatoes are almost tender. Stir in cooked Alaskan Pollock and peppers, then simmer an additional 5 minutes. Stir in peas just before serving.

4. Serve 10 oz of curry per serving with jasmine rice. Garnish with basil.

Serves 12.