Try this Fish with Red Curry Coconut Sauce recipe, or contribute your own.
Suggest a better description1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.
2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; saute 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.
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Serving Size: 1 Serving (2266g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1140 | ||
Calories from Fat: 183 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.3g | 27 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 53.8mg | 17 % | |
Sodium 528.4mg | 18 % | |
Potassium 3884.3mg | 102 % | |
Total Carbohydrate 193.8g | 57 % | |
Dietary Fiber 34.8g | 139 % | |
Sugars, other 159g | ||
Protein 58.8g | 84 % | |
Powered by: USDA Nutrition Database 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: 1140
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