Thai Fish Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
* Shallots, 2 tbsp chopped -Thai red curry paste, 1 tsp * Sunflower Oil, 2 1tsp * Carrots, raw, 1 small (5-1/2" long) (julienne) * Mushrooms, fresh, 7 small (halved) * Green Peppers (bell peppers), 1 cup, strips * Spinach, fresh, 100 grams * White fish, 1 serving * Shrimp, raw, 6 large * Red Ripe Tomatoes, 1 plum tomato (chopped) * *Coconut Milk, 0.75 cup * Zucchini, 0.5 cup, in strips * *Soy Sauce, 1 tbsp * *Fish Sauce, 1 tbsp * Mustard seed, yellow, 1 tbsp * Turmeric, ground, 0.5 tsp -fresh cilantro and a lime to serve.
-Heat oil with spices and curry paste until fragrant.
-Chop the shallots in half and add to the pan, cook for a couple of minutes.
-Add the fish and prawns, and cook for about five minutes over a medium heat.
-Add the vegetables and stirfry until vegetables are almost cooked.
-Add coconut milk and turn down the heat, simmer for 15 minutes or until it tastes good!
-Serve with some fresh cilantro and a wedge of lime.
Number of Servings: 2
Recipe submitted by SparkPeople user CATHERINEJUNE.
-Chop the shallots in half and add to the pan, cook for a couple of minutes.
-Add the fish and prawns, and cook for about five minutes over a medium heat.
-Add the vegetables and stirfry until vegetables are almost cooked.
-Add coconut milk and turn down the heat, simmer for 15 minutes or until it tastes good!
-Serve with some fresh cilantro and a wedge of lime.
Number of Servings: 2
Recipe submitted by SparkPeople user CATHERINEJUNE.
Nutritional Info Amount Per Serving
- Calories: 373.9
- Total Fat: 25.4 g
- Cholesterol: 31.9 mg
- Sodium: 1,253.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 5.0 g
- Protein: 21.2 g
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