Thai Fish Curry
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Thai Fish Curry calories by ingredient
Introduction
A strong-flavoured, lovely fish curry. You could use any white fish. Serve with rice or on a bed of fresh spinach A strong-flavoured, lovely fish curry. You could use any white fish. Serve with rice or on a bed of fresh spinachNumber 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.
Directions
-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.