LOW CALORIE FISH RED THAI CURRY
I made this lighter version by lowering significantly the amount of coconut milk which is very high in fat. I tried the ratio 1/6 coconut milk and 5/6 low fat milk and it turns out very good! Just the right amount of richness in consistency and taste 🙂
Nutrition Per Serving
Calories: 400kcal | Carbohydrates: 29g | Protein: 42g | Fat: 11g
Ingredients
- 400 g fish fillets
- 50 g red bell pepper
- 50 g baby corn
- 160 g green beans
- 50 g peas
- 40 g shallots
- 3 cloves garlic
- Thai chili to taste
- 1 handful fresh Thai basil
For the curry sauce:
- 60 ml coconut milk
- 300 ml milk, low fat
- 40 g Thai red curry paste
- 15 g palm sugar or coconut sugar
- 2 leaves kaffir lime leaves
- 1 tbsp fish sauce to taste
Video
Instructions
- Sauté the shallots, minced garlic and curry paste in a bit of oil for few min to release the fragrance.
- Add in the veggies for few min then pour the coconut milk and low fat milk.
- Add the palm sugar , the kaffir lime leaves (tear them apart to release the flavour) and finally fish fillets , then cover for few minutes on medium heat until the fish is cooked (you don’t wanna overcook the fish and veggies, especially if you like them crunchy).
- Top with chili and fresh Thai basil .
Notes
Serve with rice 🍚 and enjoy !
