Low Fat Seafood Curry
Dive into a bowl of flavorful comfort with this Low Fat Seafood Curry, a lighter yet satisfying twist on a classic dish. Featuring a harmonious blend of tender shrimp, chunks of white fish, and crisp veggies like green beans and red bell pepper, this curry is simmered in a fragrant sauce made from light coconut milk, red curry paste, and bright notes of lime juice and ginger. Ready in just 40 minutes, it's perfect for a quick and nutritious weeknight dinner that doesn’t skimp on taste. Garnished with fresh cilantro for a vibrant finish, this healthy seafood curry pairs beautifully with steamed rice, offering a deliciously wholesome meal packed with protein and flavor. Ideal for seafood lovers looking for a low-fat, easy curry recipe with bold Thai-inspired flavors!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Red curry paste
- 1 can (400 ml) Light coconut milk
- 1 tablespoon Fish sauce
- 2 tablespoons Lime juice
- 1 teaspoon Sugar
- 250 grams Shrimp, peeled and deveined
- 250 grams White fish fillets, skinless and cut into chunks
- 100 grams Green beans, trimmed
- 1 medium Red bell pepper, sliced
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger to the pan, stirring occasionally, for about 1 minute until fragrant.
Stir in the red curry paste and cook for another minute, ensuring it blends well with the onion mixture.
Pour in the light coconut milk, fish sauce, lime juice, and sugar. Stir to combine all ingredients, bringing the mixture to a gentle simmer.
Add the shrimp, white fish, green beans, and red bell pepper to the pan. Stir everything together, ensuring the seafood and vegetables are well-coated in the curry sauce.
Cover the pan and let it simmer for about 10-12 minutes, or until the shrimp is pink and opaque and the fish is cooked through.
Taste and season with salt and black pepper according to your preference.
Remove from heat, garnish with fresh cilantro, and serve hot with steamed rice or your choice of accompaniment.
Nutrition Facts
Calories |
972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 24.1 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2484 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
