Northern Thai Fish Curry is an aromatic, liquid curry designed to be soaked up by its accompaniment of fresh, steaming, jasmine rice. This one is conveniently slow cooked.
Pour the heated vegetable stock into a 1.5qt slow cooker, along with all other ingredients except fish. Cover with lid and cook on high for 2 hours. At the end of the 2hrs, add the fish pieces to the stock and cook 15 mins. Turn off the slow cooker and leave to stand for another 10-15 mins or until the fish is cooked through.
Serve over large bowls of steamed jasmine rice.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 820.5mg||28 %|
|Potassium 105.2mg||3 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 8.1g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 34
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