Vikalinka · by Julia Frey of Vikalinka★ 5.0 (3)
Thai Fish Curry
NUTRITION · PER SERVING25M COOK
CAL 26%·PRO 55%
CARBS 14G11% OF CAL
3G FIBER4G OTHER7G TOTAL SUGAR
FAT 42G71% OF CAL
25G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai curry with salmon, snap peas, and baby corn in coconut milk. Fragrant and ready in under 30 minutes. A light, flavorful weeknight dinner.
mainthaicurryfishdairy freegluten free
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp vegetable oil
- 2 cloves garlic (pressed )
- 60g / 1/4 cup-1/3 cup prepared Thai red curry paste
- 400ml / 140z unsweetened coconut milk
- 100g / 6-7 baby corn
- 100g / 1 cup sugar snap peas
- 450g / 1 lbs salmon fillet, cut into bite-sized pieces
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1/2 lime, juice only
- 3-4 Thai basil
At a glance
PER SERVING · TIME 25M
CAL 26%·PRO 55%
CARBS 14G11% OF CAL
3G FIBER4G OTHER7G TOTAL SUGAR
FAT 42G71% OF CAL
25G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 889mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 335mg
- Calcium
- 32mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 889MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.