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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 546.2
  • Total Fat: 38.2 g
  • Cholesterol: 62.4 mg
  • Sodium: 219.7 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 9.0 g
  • Protein: 32.6 g

View full nutritional breakdown of Thai Green Curry Fish w/Roasted Fennel, Cauliflower and Zucchini calories by ingredient
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Thai Green Curry Fish w/Roasted Fennel, Cauliflower and Zucchini

Submitted by: NY-BEAN

Introduction

A quite tasty low carb high fiber alternative to traditional Thai Curry w/Rice. A quite tasty low carb high fiber alternative to traditional Thai Curry w/Rice.
Number of Servings: 3

Ingredients

    2 fennel bulbs, quartered
    2 T oil
    3 cups cauliflower tops
    1 zucchini sliced in half and then into moons
    1 can Coconut Milk (unsweetened, low fat or regular* )
    2-4 tsp Thai Green curry paste (v. spicy - do to your taste)
    1/2 chicken bullion cube
    12 oz white fish (tilapia, catfish, cod, etc)
    Basil

Directions

Heat oven to 425
Trim tops off fennel, cut bulbs in quarters, trim off thick outer leaves and stem end. Coat lightly w/oil, place in roasting pan for approx 50 minutes, till soft.

Cut the flower tops off head of cauliflower (save stems for soup) Flower tops will be in place of rice, so you want 'em small and crumbly.

Slice zucchini.

Pour coconut milk into large saucepan, wok or deep fry pan and heat over medium heat. Add curry paste and chicken broth, stir until dissolved.

When broth is steaming but not boiling, add the cauliflower. Cover and cook a couple minutes.

Next add zucchini - cover again and simmer until zucchini is soft.

Next, remove fennel (now soft) from oven and add to broth.

Last, add fish, simmer a few minutes more until fish is flaky and done.

Oops - really last - add a few leaves of fresh basil if you've got it, otherwise a good sprinkle of dry basil just before serving.

Serves 3-4 (add more fish - there's plenty of veggies)




Number of Servings: 3

Recipe submitted by SparkPeople user NY-BEAN.






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