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Thai Coconut Fish Curry With Kabocha Squash
KILLING THYME20Ingredients
45Minutes
370Calories
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. barramundi (Australis, cut into 1 x 1-inch cubes)
- kosher salt
- cracked black pepper
- 2 Tbsp. cooking oil (your choice)
- 1 yellow onion (diced, approx. 1 cup)
- 3 cloves garlic (minced)
- 1 tsp. ginger (freshly grated)
- 10 oz. kabocha squash (cubed, about half of a full squash, cubed *see notes)
- 3 Tbsp. curry paste (red Thai)
- 13.5 oz. coconut milk
- 1 Tbsp. fish sauce (If you don't have fish sauce, use soy sauce)
- 1 Tbsp. sambal oelek (chili garlic sauce, plus more for more heat if desired)
- 1 lime juice (and zest Be sure to zest the lime prior to juicing it)
- 1 cup chopped kale (packed roughly)
- 6 oz. broccolini (roughly chopped You can use broccoli instead)
- rice (or grain of your choice)
- thai basil
- basil leaves
- scallions (Thinly sliced)
- lime wedges
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol |
Sodium580mg24% |
Potassium770mg22% |
Protein5g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber6g24% |
Sugars9g |
Vitamin A25% |
Vitamin C110% |
Calcium8% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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