Side Dishes

Crispy Flounder in Coconut Curry

Name: Crispy Flounder in Coconut Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Sweet potato; 10 g Carrot; 10 g Onion; 30 g Bell pepper; 10 g White button mushrooms; 8 g Broccoli; 50 g Flounder (gajami); 15 g All-purpose flour; 30 g Egg; 10 g Butter; 200 g Chicken stock; 14 g Coconut milk; 16 g Heavy cream; 2 g Cheongyang chili pepper; 10 g Minced garlic; 10 g Tomato paste; 5 g Curry powder; 2 g Ground turmeric

카레가자미조림

Butter-crisped flounder simmered in a mild coconut-cream curry with sweet potato, carrot, bell pepper, mushrooms and broccoli. Less curry roux reduces sodium, while coconut milk and cream add a smooth, rich flavor.

📝 Step-by-Step Instructions

Dice the sweet potato, carrot, onion and bell pepper, quarter the mushrooms and cut the broccoli into bite-sized pieces.

Crispy Flounder in Coconut Curry — step 1

Coat the flounder in flour and beaten egg and pan-fry in butter until crisp.

Crispy Flounder in Coconut Curry — step 2

Heat oil in a pan over low heat, sauté the garlic, then add the tomato paste and stir-fry.

Crispy Flounder in Coconut Curry — step 3

Add the carrot, onion and sweet potato and stir-fry, then add the broccoli, chicken stock, curry powder and turmeric, mix well and simmer.

Crispy Flounder in Coconut Curry — step 4

Add the coconut milk, cream, bell pepper and mushrooms and simmer a little longer.

Crispy Flounder in Coconut Curry — step 5

Add the fried flounder and chili and braise briefly.

Crispy Flounder in Coconut Curry — step 6

📊 Nutrition Facts (per serving)

168Calories (kcal)

4.71 gCarbs

8.45 gProtein

4.58 gFat

251.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.