Thai Red Curry Fish
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thai red curry with tender whitefish, green beans, and vegetables in a fragrant coconut broth. It's aromatic, mildly spicy, and ready in under 30 minutes for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 fillets whitefish (such as cod, sole, tilapia, halibut, pollock, haddock, boneless and skinless, fresh or frozen)
- 2 teaspoons cooking oil (for pan)
- 1/4 cup shallot or onion (thinly sliced)
- 1/2 medium bell pepper (cored, thinly sliced and cut into bite-sized lengths)
- 1 cup fresh or frozen green beans
- 1/2 cup matchsticked or shredded carrots
- 1 Tablespoon Thai red curry paste (plus more to taste)
- 2/3-1 cup full-fat coconut milk (stirred (or all of a 160ml/5.4oz can))
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar (optional)
- 1 teaspoon ginger paste (or 1/2 tsp fresh ginger minced)
- 1 teaspoon lemongrass paste (optional)
- Juice of 1/4 lime
- Salt (as needed)
- Chopped fresh cilantro
- green onion (sliced)
- Lime wedges (for drizzling)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 916mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1287mg
- Calcium
- 128mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 916MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.