This healthy fish-and-vegetable curry recipe is made with yellow curry paste, but any thai curry paste--red or green--will work. Serve with sautéed green beans and brown basmati rice to soak up all the delicious sauce.
1/2 Medium to large red bell peppers, halved and sliced
1/4 Medium Shallot, Finely Chopped
1/2 tablespoon Thai yellow curry paste
3.50 ounce 1 can lite coconut milk
1/4 tablespoon Lime juice
1/4 teaspoon Brown sugar
1/4-0.31 pound Tilapia Fillets
0.06 teaspoon Salt
0.06 teaspoon Freshly ground pepper
Nutrition value
721
calories per serving
50 g Fat37 g Protein29 g Carbs34 g FiberOther
Current Totals
Fat
50g
Protein
37g
Carbs
29g
Fiber
34g
MacroNutrients
Carbs
29g
Protein
37g
Fiber
34g
Fats
Fat
50g
Vitamins & Minerals
Calcium
211mg
Iron
10mg
Vitamin A
1145mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
7mg
Vitamin B6
225mg
Vitamin B9
1123mcg
Vitamin B12
< 1mcg
Vitamin C
3mg
Vitamin E
5mg
Copper
1mcg
Magnesium
238mg
Manganese
2mg
Phosphorus
511mg
Selenium
41mcg
Zinc
3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment