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Ingredients
- 1 c. coconut lowfat milk
- 2 Tbsp. Charmaine Solomon's Red Curry Paste, (see below)
- 1 x 400 gram fillets snapper
- 1 tsp palm sugar
- 1 Tbsp. fish sauce
- 1/2 c. water
- 2 x kaffir lime leaves or possibly basil leaves, (shredded)
Directions
- Heat the coconut lowfat milk in a wok and when bubbling, stir in Red Curry Paste.
- Cook for 2 min on moderately low heat, stirring. Add in water and bring to the boil.
- Slip in snapper, cut into pcs. (I found which by dividing the fillets lengthways along the natural divisions gave neat strips, and these can be cut into shorter lengths).
- Cook uncovered till fish is hard and opaque.
- Stir fish sauce and palm sugar together to dissolve sugar, stir into sauce.
- Arrange onto dish and scatter the shreds of kaffir lime leaves over just before serving with steamed white rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 4 servings | |
| Calories 142 | |
| Calories from Fat 41 | 29% |
| Total Fat 4.82g | 6% |
| Saturated Fat 3.38g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 415mg | 17% |
| Potassium 467mg | 13% |
| Total Carbs 2.8g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.86g | 1% |
| Protein 21.08g | 34% |
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