By Weightloss for Women Over 40 Rising Health LLC
Coconut Fish Curry
5 steps
Cook:30min
1 leanest, 2 healthy fats, 3 green, 3 condiments per serving).
Nutrition Facts Per Serving: 340 calories, 50g protein, 13g carbohydrate, 11g fat
Updated at: Thu, 17 Aug 2023 09:02:12 GMT
Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
4
Low
Nutrition per serving
Calories269.3 kcal (13%)
Total Fat8.5 g (12%)
Carbs12.4 g (5%)
Sugars5.2 g (6%)
Protein37.2 g (74%)
Sodium1392.1 mg (70%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupslight canned coconut milk
1 Tbspthai red curry paste
1 ½ Tbspfish sauce
Thai fish sauce preferred
2 cupsbutton mushrooms
sliced
2 cupsred bell peppers
diced
1 lbpeeled and deveined shrimp
small, raw
1 lbtilapia
largely diced
¾ tspsalt
2 cupsmung bean sprouts
1 cupbasil leaves
Thai basil is possible
2 tsplime juice
Instructions
Step 1
1. Combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.
Step 2
2. Add the mushrooms and red peppers and simmer for about 3 minutes.
Step 3
3. Season the shrimp and fish with salt, add to the simmering coconut milk, and simmer very gently for 2 to 4 minutes.
Step 4
4. Add the mung bean sprouts, basil, and lime juice and return to a very brief boil to heat through.
Step 5
5. Divide into 4 equal size portions (about 2½ cups per serving).
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