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.
2 Medium to large red bell peppers, halved and sliced
1 Medium Shallot, Finely Chopped
2 tablespoon Thai yellow curry paste
14 ounce 1 can lite coconut milk
1 tablespoon Lime juice
1 teaspoon Brown sugar
1 pound Tilapia Fillets
0.25 teaspoon Salt
0.25 teaspoon Freshly ground pepper
Nutrition value
721
calories per serving
50 g Fat37 g Protein29 g Carbs34 g FiberOther
Current Totals
50 g Fat
37 g Protein
29 g Carbs
34 g Fiber
MacroNutrients
Carbs
29 g
Protein
37 g
Fiber
34 g
Fats
Fat
50 g
Vitamins & Minerals
Calcium
211 mg
Iron
10 mg
Vitamin A
1145 mcg
Vitamin B1
0 mg
Vitamin B2
1 mg
Vitamin B3
7 mg
Vitamin B6
225 mg
Vitamin B9
1123 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
238 mg
Manganese
2 mg
Phosphorus
511 mg
Selenium
41 mcg
Zinc
3 mg
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
