Ingredients
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1 tablespoon canola oil
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1 tablespoon Thai red curry paste, or more to taste
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1 clove garlic, minced
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1 shallot, minced
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1 (3.75 ounce) can sardines in oil, drained
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1 tablespoon unsweetened coconut cream
Directions
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Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover the fish well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.
Nutrition Facts (per serving)
| 416 | Calories |
| 30g | Fat |
| 13g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 416 | |
| % Daily Value * | |
| Total Fat 30g | 38% |
| Saturated Fat 7g | 36% |
| Cholesterol 131mg | 44% |
| Sodium 760mg | 33% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 1g | 3% |
| Total Sugars 3g | |
| Protein 25g | 49% |
| Vitamin C 5mg | 6% |
| Calcium 377mg | 29% |
| Iron 4mg | 21% |
| Potassium 593mg | 13% |
* 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.
