Thai Fish Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 178.1
  • Total Fat: 5.8 g
  • Cholesterol: 36.7 mg
  • Sodium: 718.0 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 18.6 g

View full nutritional breakdown of Thai Fish Curry calories by ingredient
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Introduction

Healthy, full of vegetables, low carb and delicious. Plus it takes about half an hour to make. I don't like "lite" coconut milk and I like spicy so please adapt this to your own taste. You may want to cut down on the curry paste and ginger, or taste as you go. Healthy, full of vegetables, low carb and delicious. Plus it takes about half an hour to make. I don't like "lite" coconut milk and I like spicy so please adapt this to your own taste. You may want to cut down on the curry paste and ginger, or taste as you go.
Number of Servings: 6

Ingredients

    1 T. peanut oil
    1 C. thinly sliced onions
    8 green onions, chopped thinly
    3 cloves garlic, minced
    4 bell peppers, sliced (use different colors)
    2 C. sliced mushrooms
    1-3 T curry paste (I prefer green)
    2 jalapenos, chopped finely
    1/2 c cherry tomatoes, halved
    1 can coconut milk
    3 T. fresh grated ginger
    2 T lime juice
    1 lb tilapia filets, cut into 1" pieces
    1/3 c basil (Thai sweet basil if you can find it), torn
    1/3 c cilantro, chopped


Tips

I like this over quinoa or rice, flavored with lime and cilantro when I have time. Freezes well. Use low microwave setting so fish doesn't overcook. This is a favorite breakfast of mine, as weird as that sounds.


Directions

Heat peanut oil on med high heat in large skillet. Add sliced onion and saute til browned. Add peppers, garlic & mushrooms and stir 2-3 more min. Add green onions and curry paste; stir til fragrant (~1 min). Add coconut milk, chicken broth, lime juice and bring to boil. Add tomatoes and boil 2 min. Add tilapia and cook til opaque in center (~3-5 min). Remove from heat and sprinkle basil and cilantro.

(approx. 1 C)

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