Photo: Swathi Handique
Quick Thai red fish curry
7 ingredients
Serves 2
openrecipes
Ready in 15 minutes, this Thai curry is a great after work fix, proof you don't need hours to whip up a meal
Estimated Nutrition (whole recipe, rough)
685
Calories
28g
Protein
40g
Fat
56g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Cherry Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salad | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-2 tbsp Thai red curry paste
- 200ml light coconut milk
- 6 salad or new potatoes , halved if large
- handful cherry tomato
- 250g skinless white fish fillets (from a sustainable source) cubed or left in big pieces
- handful coriander leaves
- 2 limes , 1 juiced, 1 cut into wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes