Curried Flounder & Rice Recipe

Name: Curried Flounder & Rice
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup spinach, washed & drained; 1 egg; 15 ounces can of coconut milk; 2 flounder fillets, cut into cubes/strips; 1 red bell pepper, chopped; 2 teaspoons red curry paste; 1 teaspoon fish sauce; 3 dried red chiles; olive oil; salt and pepper to taste

Servings: persons

1 cup spinach, washed & drained
1 egg
15 ounces can of coconut milk
2 flounder fillets, cut into cubes/strips
1 red bell pepper, chopped
2 teaspoons red curry paste
1 teaspoon fish sauce
3 dried red chiles
olive oil
salt and pepper to taste

1
In a large bowl, combine coconut milk, curry paste, fish sauce, and egg. Beat the mixture until the curry paste is dissolved and well incorporated.
2
Add flounder pieces and let marinate in fridge for about an hour.
3
In a large skillet, heat up oil under medium to high heat. Add the dried chiles and cook until browned, about 1-2 minutes. Add the bell pepper and saute until soft, about 4-5 minutes.
4
Add fish/coconut milk mixture to pan and bring to a boil. Simmer for about 15-20 minutes, when fish is white and mixture is heated through. Add in spinach and stir until wilted. Season with salt and pepper to taste. Serve with rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup spinach, washed & drained, 1 egg, 15 ounces can of coconut milk, 2 flounder fillets, cut into cubes/strips, and more.

Yes, Curried Flounder & Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Flounder & Rice

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