Coconut Curry Haddock - cooking recipe

Ingredients

1 tablespoon olive oil
1 pound haddock, cut into cubes
1/4 cup chopped red bell pepper
1 shallot, finely chopped
1 clove garlic, minced
1 (13.5 ounce) can full-fat coconut milk
2 teaspoons red curry paste
2 teaspoons curry powder
3/4 teaspoon ground coriander
3/4 teaspoon ground turmeric
2 cups baby spinach
1 cup shelled edamame
2 green onions, sliced

Preparation

Heat olive oil in a large pot until very hot. Add haddock; cook until browned, about 3 minutes per side. Add red bell pepper, shallot, and garlic; cook and stir until shallot softens, about 3 minutes.
Pour coconut milk into the pot. Whisk in curry paste, curry powder, coriander, and turmeric. Reduce heat; simmer until coconut milk is reduced by 1/4, 6 to 7 minutes. Stir in spinach and edamame. Cook until spinach is wilted and edamame is heated through, 3 to 4 minutes. Sprinkle green onions over curry.