This flavorful recipe gets its unique, trendy flavor from convenient, canned coconut milk and curry paste. The low-sodium chicken broth helps keep the sodium down and the flavor up.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4


  • 1 1/2 pounds fish fillets (flounder salmon or other mild fish)
    • use whatever type of fish are on sale or at best price. Check prices of frozen fish fillets.
  • Coarsely ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 can sliced potatoes, drained
  • 1 can low-sodium chicken broth
  • 1 teaspoon chopped garlic
  • 1 cup canned, light coconut milk
  • 2/3 tablespoon Thai green curry paste
  • 2 tablespoons chopped parsley (optional)


  • Season fish fillets with pepper.
  • Heat oil in a large skillet and brown fish on both sides.
  • Add potatoes, broth and garlic to the skillet.
  • Simmer about 5 minutes until the fish flakes with gentle pressure and internal temperature registers 145°F on a food thermometer.
  • Transfer fish and potatoes to a warm platter.
  • Over high heat, reduce liquid in the pan by about half.
  • Stir in coconut milk and curry paste.
  • Simmer until lightly thickened.
  • Stir in parsley and pour over fish and potatoes.

Recipe and photo courtesy of What’s Cooking? USDA Mixing Bowl.

Nutrition Facts

4 servings

Amount per serving



% DV*
Total Fat 10g
Saturated Fat 3g
Trans Fat 
Cholesterol 85mg
Sodium 410mg
Total Carbs 19g
Dietary Fiber 3g
Sugars 1g
Added Sugars 0g
Protein 38g
Vitamin D 4mcg
Calcium 20mg
Iron 3mg
Potassium 508mg

*Percent Daily Values are included where available. They are based on a 2,000
calorie diet. Your daily value may be higher or lower depending on your calorie needs.