- Sprinkle fillets with curry powder. In a large nonstick skillet heat 2 teaspoons of the oil over medium heat 1 minute or until hot. Add fillets; cook 3 to 4 minutes per side or until fish flakes easily with a fork. Remove from skillet; set aside.
- Add remaining 1 teaspoon oil to skillet. Place bok choy halves, cut side down, in skillet. Cook, covered, over medium-high heat 3 to 4 minutes or until lightly browned. Remove from skillet.
- For the curry sauce, add coconut milk, clam juice, lime juice, lime zest and curry paste to skillet. In a small bowl combine cornstarch and 2 tablespoons water; whisk into sauce in skillet. Cook over medium heat 3 to 5 minutes or until thickened.
- To serve, spoon 1/2 cup rice into each of 4 shallow soup bowls. Top each with 1 fillet and 2 bok choy halves. Spoon curry sauce evenly on top, sprinkle with cilantro (if desired), and serve.
View all nutritional information
Calories 280, Calories Fat 80, Total Fat 9g, Saturated Fat 4g, Cholesterol 50mg, Sodium 260mg, Carbohydrate 27g, Protein 24g
|Calories (fat) extra||28|
|Total Fat (extra)||14|
|Saturated Fat (extra)||20|
|Vitamin A (extra)||66|
|Vitamin C (extra)||58|