- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1 tablespoon flour
- 1 1/2 pound catfish, cut in 1-inch pieces
- 1 tablespoon canola oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1/2 pound green beans
- 1/4 pound grape tomatoes, cut into halves
- Jasmine rice (prepare as desired)
Combine the curry powder, salt and flour in a bowl and toss with the catfish. Heat the oil in a large nonstick skillet over medium. Add the garlic and onion and cook, stirring, for about two minutes.
Add the catfish and cook about 3 minutes, until lightly browned on all sides. Add the coconut milk, lime juice, soy sauce and green beans. Reduce the heat to medium and cook, stirring occasionally, for 6 to 8 minutes, until the beans are crisp tender. Add tomatoes and cook for last minute.
Serve over jasmine rice and ENJOY!