In medium size sauté or sauce pan over medium heat, add the coconut cream. Heat until cream bubbles.
Add curry paste, stir to blend. Heat for 1 minute.
Add coconut milk. Stir occasionally until sauce coats the back of a spoon.
Add basil. Stir to blend. Cover and keep warm.
Place Nature's Filets in flour. Coat both sides of each filet lightly.
Place Nature's Filets in egg and coat fully.
Place Nature's Filets in bread crumbs. Press to coat all sides evenly. Set aside on a baking sheet pan.
In a large non-stick skillet over medium high heat, add half of the oil and heat to hot. Cook 4 Nature's Filets to a light golden brown, turning once. Repeat with remaining filets. Place on a baking sheet pan.
To serve: Portion rice and sauce on plates. Top sauce with 2 Nature's Filets. Enjoy!
Ingredients
Directions
In medium size sauté or sauce pan over medium heat, add the coconut cream. Heat until cream bubbles.
Add curry paste, stir to blend. Heat for 1 minute.
Add coconut milk. Stir occasionally until sauce coats the back of a spoon.
Add basil. Stir to blend. Cover and keep warm.
Place Nature's Filets in flour. Coat both sides of each filet lightly.
Place Nature's Filets in egg and coat fully.
Place Nature's Filets in bread crumbs. Press to coat all sides evenly. Set aside on a baking sheet pan.
In a large non-stick skillet over medium high heat, add half of the oil and heat to hot. Cook 4 Nature's Filets to a light golden brown, turning once. Repeat with remaining filets. Place on a baking sheet pan.
To serve: Portion rice and sauce on plates. Top sauce with 2 Nature's Filets. Enjoy!
