Thai Fish Curry
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Little Sunny Kitchen · by Diana

Thai Fish Curry

NUTRITION · PER SERVING25M COOK
CAL 37%·PRO 78%
CARBS 77G42% OF CAL
6G FIBER63G OTHER8G TOTAL SUGAR
FAT 30G36% OF CAL
24G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fish gently simmered in a rich coconut curry sauce with Thai spices. Aromatic and served with rice.

mainthaicurryfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon coconut oil (or vegetable or avocado oil)
  • 1 medium yellow onion (finely diced, about ½ cup)
  • 1 medium bell pepper (sliced - any color)
  • 1 cup green beans (chopped into 2-inch pieces)
  • 3 cloves garlic (minced)
  • 2 teaspoons grated ginger (fresh)
  • 1-2 medium chilies (deseeded and diced, optional)
  • 2 tablespoons red curry paste
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 14-ounce can coconut milk (full fat)
  • 1 tablespoon fish sauce
  • 1 teaspoon coconut sugar (or light brown sugar)
  • 1 ½ pound fish fillets (I used cod, sliced into 2-inch chunks)
  • Cooked jasmine rice
  • Fresh lime juice (from 1 large lime)
  • 2 tablespoons Fresh cilantro (chopped)
  • 2 tablespoons Fresh Thai basil (chopped, optional)
PREP
15M
SODIUM
746MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.