Whether you’re following a low-carb lifestyle or simply seeking a wholesome meal bursting with protein, this recipe is sure to become a favourite.
Experience the tantalizing flavors of Thailand with this protein-packed, low-carb twist on the classic Thai Red Fish Curry. Succulent fish, tender cauliflower, fiery red chili, and creamy sweet potato come together in a fragrant coconut milk broth, creating a mouthwatering dish that satisfies both your taste buds and your nutritional goals.
NUTRITIONAL INFO PER SERVE (4 serves)
345Cal | 22g Fats | 18g Carbs | 24g Protein
CURRY INGREDIENTS
- 1 cup packed fresh coriander leaves
- 500g fish fillets, cut into chunks (such as snapper or barramundi)
- 1 cup cauliflower florets
- 1 red chili, sliced (adjust according to spice preference)
- 1 medium sweet potato, peeled and cubed
- 2 tablespoons red curry paste
- 1 can (400ml) light coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon vegetable oil
- 1 cup water or fish stock
STEP BY STEP
- Heat vegetable oil in a large skillet or wok over medium heat. Add red curry paste and cook for 1-2 minutes until fragrant.
- Pour in coconut milk and stir until well combined with the curry paste.
- Add fish sauce and palm sugar, stirring until sugar is dissolved.
- Add sweet potato cubes and cauliflower florets to the skillet. Pour in water or fish stock and bring to a simmer.
- Gently add fish chunks and sliced red chili to the skillet, ensuring they are submerged in the sauce. Simmer for 5-7 minutes or until fish is cooked through and sweet potatoes are tender.
- Taste and adjust seasoning if necessary, adding more fish sauce or sugar to balance flavors.
- Serve your curry hot over cooked rice, garnished with fresh coriander leaves.
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