4 Serves
45 Mins
In a frying pan or wok, heat a tablespoon of cooking oil over medium heat and sauté the red curry paste for 4-5 minutes to release its aromatics.
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Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
71 µg / 400 µgCalcium
138 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
263 mg / 420 mgPhosphorus
748 mg / 1,250 mgPotassium
993 mg / 4,700 mgSodium
695 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
5 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
110 gAlcohol
0 g
Transfer the sautéed paste to a blender, add a quarter of the coconut milk, and process until smooth.
Heat the remaining cooking oil in the pan and fry the diced onions until they begin to brown.
Stir in the blended curry paste, chopped tomatoes, fish sauce, and the remaining coconut milk. Simmer the mixture for 4-5 minutes.
Prepare the white fish fillets by removing any bones and cutting them into bite-sized pieces, then gently add them to the simmering sauce.
Cook the fish in the sauce for 10 minutes, stirring occasionally and gently to ensure the fish remains intact.
Serve the curry hot over freshly prepared rice.
2
g14
g32
g
Uzbek
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