Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Crispy Thai Sole with Kale and Coconut Curry
served on Ginger-Coco Rice
2018-06-21
https://www.metro.ca/userfiles/image/recipes/sole-croustillant-thai-cari-noix-coco-chou-frise-riz-gingembre-coco-10855.jpg
PT15M
PT20M
PT35M
Bring salted water for rice and rice to a boil in a pot over high heat.Reduce the heat, cover, and let simmer for 5-7 minutes, or until all water has been absorbed. Set aside.While rice is cooking, peel and mince the fresh Ginger.Tear kale leaves from stems and thinly slice.Peel and dice the carrot and the onion.Fry onion and carrot in 1/2 of the oil over medium-high heat for 3 minutes to soften.Add fresh ginger, curry paste, coconut milk (shake the can before opening), salt and pepper.Cook for 1 minute, stirring.Add kale, sugar, salt and pepper and cook, stirring, for 5 minutes.Season the sole with salt and pepperCook fish in a second pan in the remaining 1/2 oil over medium-high heat for 2 minutes per side.Stir shredded coconut and ginger powder into the rice and serve in bowls.Squeeze 1/2 of the lime juice into the coconut milk sauce off of the heat and spoon over rice.Top with sole and serve with remaining lime wedges.Source: Missfresh.com
2
0
0
0
0
1 carrots
1/2 Tbsp. (7 1/2 mL) brown sugar
3 leaves of kale
1 1/2 cup (375 mL) water for rice
2 sole fillets
1 cm ginger
1 tsp. (5 mL) ground ginger
2 Tbsp. (30 mL) vegetable oil
398 mL coconut milk
1 lime
1 1/2 Tbsp. (22 1/2 mL) shredded coconut
1 yellow onion
1 1/2 Tbsp. (22 1/2 mL) thai red curry paste
3/4 cup (180 mL) basmati rice
Crispy Thai Sole with Kale and Coconut Curry served on Ginger-Coco Rice
2
servings
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1
carrots
-
1/2 Tbsp.
(7 1/2 mL)brown sugar
-
3
leaves of kale
-
1 1/2 cup
(375 mL)water for rice
-
2
sole fillets
-
1 cm
ginger
-
1 tsp.
(5 mL)ground ginger
-
2 Tbsp.
(30 mL)vegetable oil
-
398 mL
coconut milk
-
1
lime
-
1 1/2 Tbsp.
(22 1/2 mL)shredded coconut
-
1
yellow onion
-
1 1/2 Tbsp.
(22 1/2 mL)thai red curry paste
-
3/4 cup
(180 mL)basmati rice
Preparation
Bring salted water for rice and rice to a boil in a pot over high heat.
Reduce the heat, cover, and let simmer for 5-7 minutes, or until all water has been absorbed. Set aside.
While rice is cooking, peel and mince the fresh Ginger.
Tear kale leaves from stems and thinly slice.
Peel and dice the carrot and the onion.
Fry onion and carrot in 1/2 of the oil over medium-high heat for 3 minutes to soften.
Add fresh ginger, curry paste, coconut milk (shake the can before opening), salt and pepper.
Cook for 1 minute, stirring.
Add kale, sugar, salt and pepper and cook, stirring, for 5 minutes.
Season the sole with salt and pepper
Cook fish in a second pan in the remaining 1/2 oil over medium-high heat for 2 minutes per side.
Stir shredded coconut and ginger powder into the rice and serve in bowls.
Squeeze 1/2 of the lime juice into the coconut milk sauce off of the heat and spoon over rice.
Top with sole and serve with remaining lime wedges.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
