Quick Sardine Curry recipe

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Ingredients

1 tablespoon canola oil
1 tablespoon Thai red curry paste, or more to taste
1 clove garlic, minced
1 shallot, minced
1 tablespoon unsweetened coconut cream
1 (3.75 ounce) can sardines in oil, drained

Nutrition Info

415.8 calories
carbohydrate: 12.5 g
cholesterol: 130.6 mg
fat: 29.8 g
fiber: 0.7 g
protein: 24.6 g
saturatedFat: 7.1 g
servingSize: -
sodium: 759.7 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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 it 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.

Recipe Yield

1 serving

Recipe Note

This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!

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