Vegetable Spaghetti in Curry Coconut Milk with Pangasius Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 thick carrot (s)
- 3 large zucchini
- 2 pangasius fillet (s)
- 2 cans coconut milk
- 4 clove (s) garlic
- 1 chilli pepper (s)
- salt and pepper
- Curry powder
- Coconut oil
Print Recipe
Pin Recipe Instructions
- Wash and dry the vegetables. Now cut the vegetables into noodles with a vegetable spiral cutter. Cut the garlic cloves into cubes. Chop the chilli pepper.
- Fry the pangasius fillet in a pan with a little coconut oil and 2 diced garlic cloves.
- Season with salt and pepper.
- While the fish is frying, fry the remaining garlic with coconut oil in a wok or pan. Then add the vegetable noodles and fry them as well. As soon as the vegetables have a firm consistency, we add the coconut milk. We let this boil. After the coconut milk has boiled, we add the chilli pepper.
- Now season to taste with salt, pepper and curry and simmer for a few minutes.
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