Thai Fish Curry
by kerstee2002
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INGREDIENTS
- 500 g Frozen cod
- 1 bunch Green onions ; finely chopped
- 2 tbsp Vegetable oil
- 3 cloves Garlic ; minced
- 2 tbsp Thai green curry paste
- 454 g Butternut squash pieces ; about 3 cups
- 400 ml Light coconut milk
- 1 tbsp fish sauce
- 2 tbsp Lime Juice
- 1 tsp Lime zest
INSTRUCTIONS
Remove fish from freezer and let stand about 10 min. Cut into 1 inch pieces.
Heat a large saucepan over medium-high. Reserve 1/4 cup green onions. Add oil, then remaining onions, garlic and curry paste. Cook for 2 min. Add squash, coconut milk, 1/2 cup water and fish sauce. Bring to a boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until squash is tender, 15 to 20 minutes. Add cod. Cook, uncovered, until fish is cooked through, 5 min. Stir in lime juice and zest. Sprinkle with reserved green onions.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (287g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 26 | ||
| Calories from Fat: 7 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.8g | 1 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.3g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 33mg | 10 % | |
| Sodium 360.1mg | 12 % | |
| Potassium 110.5mg | 3 % | |
| Total Carbohydrate 3.5g | 1 % | |
| Dietary Fiber 1g | 4 % | |
| Sugars, other 2.5g | ||
| Protein 1.9g | 3 % | |
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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. |
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Calories per serving: 26
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