Recipe Details
Ingredients
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1tablespoonolive oil
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3shallots, finely chopped
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2tablespoonsred curry paste
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1(14 ounce) cancoconut milk
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1cupchicken broth
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½teaspoonwhite sugar
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salt and ground black pepper to taste
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4white fish filets
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¼cupchopped fresh cilantro
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¼cupgreen onions, chopped
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½lime, juiced
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½lime, cut into wedges
Cooking Directions
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Heat 1 tablespoon oil in a skillet over medium heat and cook shallots until soft and translucent, about 2 minutes. Stir in curry paste, coconut milk, chicken broth, and sugar. Bring to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes. Season with salt if necessary.
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Season fish with salt and carefully place in the skillet with the curry sauce, spooning some curry sauce on top. Cover skillet and cook until fish flakes easily from fork and is cooked through, about 5 minutes. Remove fish from skillet.
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Stir cilantro, green onions, and lime juice into curry sauce and serve with the fish. Serve with lime wedges.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories453 | |
| % Daily Value * | |
| Total Fat 26g |
33% |
| Saturated Fat 19g |
97% |
| Cholesterol 58mg |
19% |
| Sodium 2226mg |
97% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 2g |
8% |
| Total Sugars 3g |
|
| Protein 43g |
87% |
| Vitamin C 11mg |
12% |
| Calcium 74mg |
6% |
| Iron 5mg |
27% |
| Potassium 1109mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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