Creamy curry with haddock

Name: creamy curry with haddock
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 300 g White rice; 1 onion; 4 cm fresh ginger; 300 g cool fresh broccoli; 250 g fresh haddock; 2 el peanut oil; 1 el Thai green curry; 400 ml coconut milk look; 200 g fresh sugarsnaps; 125 g bean sprouts tray

Curry of onion, ginger, broccoli, haddock, coconut milk, sugarsnaps and bean sprouts with rice.

Ingredients

Directions

Prepare the rice according to the instructions on the package.
Meanwhile, cut the onion. Peel and finely chop the ginger. Cut the broccoli florets into equal sized florets and the fish into 2 x 2 cm pieces.
Heat the oil in a frying pan and fry the onion, ginger and Thai green curry for 2 min on medium heat.
Add the coconut milk, broccoli and sugersnaps and bring to the boil. Leave to simmer for 5 minutes on low heat with the lid on the pan.
Add the fish and bean sprouts for the last 3 minutes and season with salt and pepper. Serve with the rice.