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Crispy Thai Sole with Kale and Coconut Curry served on Ginger-Coco Rice https://www.metro.ca/userfiles/image/recipes/sole-croustillant-thai-cari-noix-coco-chou-frise-riz-gingembre-coco-10855.jpg PT15M PT20M PT35M
Bring salted water for rice and rice to a boil in a pot over high heat.Reduce the heat, cover, and let simmer for 5-7 minutes, or until all water has been absorbed. Set aside.While rice is cooking, peel and mince the fresh Ginger.Tear kale leaves from stems and thinly slice.Peel and dice the carrot and the onion.Fry onion and carrot in 1/2 of the oil over medium-high heat for 3 minutes to soften.Add fresh ginger, curry paste, coconut milk (shake the can before opening), salt and pepper.Cook for 1 minute, stirring.Add kale, sugar, salt and pepper and cook, stirring, for 5 minutes.Season the sole with salt and pepperCook fish in a second pan in the remaining 1/2 oil over medium-high heat for 2 minutes per side.Stir shredded coconut and ginger powder into the rice and serve in bowls.Squeeze 1/2 of the lime juice into the coconut milk sauce off of the heat and spoon over rice.Top with sole and serve with remaining lime wedges.Source: Missfresh.com
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1 carrots 1/2 Tbsp. (7 1/2 mL) brown sugar 3 leaves of kale 1 1/2 cup (375 mL) water for rice 2 sole fillets 1 cm ginger 1 tsp. (5 mL) ground ginger 2 Tbsp. (30 mL) vegetable oil 398 mL coconut milk 1 lime 1 1/2 Tbsp. (22 1/2 mL) shredded coconut 1 yellow onion 1 1/2 Tbsp. (22 1/2 mL) thai red curry paste 3/4 cup (180 mL) basmati rice
Crispy Thai Sole with Kale and Coconut Curry 
served on Ginger-Coco Rice

Crispy Thai Sole with Kale and Coconut Curry served on Ginger-Coco Rice

Rate this recipe
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2
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    carrots
  • 1/2 Tbsp.
    (7 1/2 mL)
    brown sugar
  • 3
    leaves of kale
  • 1 1/2 cup
    (375 mL)
    water for rice
  • 2
    sole fillets
  • 1 cm
    ginger
  • 1 tsp.
    (5 mL)
    ground ginger
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 398 mL
    coconut milk
  • 1
    lime
  • 1 1/2 Tbsp.
    (22 1/2 mL)
    shredded coconut
  • 1
    yellow onion
  • 1 1/2 Tbsp.
    (22 1/2 mL)
    thai red curry paste
  • 3/4 cup
    (180 mL)
    basmati rice
Imprimer ma sélection

Preparation

Bring salted water for rice and rice to a boil in a pot over high heat.

Reduce the heat, cover, and let simmer for 5-7 minutes, or until all water has been absorbed. Set aside.

While rice is cooking, peel and mince the fresh Ginger.

Tear kale leaves from stems and thinly slice.

Peel and dice the carrot and the onion.

Fry onion and carrot in 1/2 of the oil over medium-high heat for 3 minutes to soften.

Add fresh ginger, curry paste, coconut milk (shake the can before opening), salt and pepper.

Cook for 1 minute, stirring.

Add kale, sugar, salt and pepper and cook, stirring, for 5 minutes.

Season the sole with salt and pepper

Cook fish in a second pan in the remaining 1/2 oil over medium-high heat for 2 minutes per side.

Stir shredded coconut and ginger powder into the rice and serve in bowls.

Squeeze 1/2 of the lime juice into the coconut milk sauce off of the heat and spoon over rice.

Top with sole and serve with remaining lime wedges.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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