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This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon Thai red curry paste, or more to taste
- 1 clove garlic, minced
- 1 shallot, minced
- 1 tablespoon unsweetened coconut cream
- 1 (3.75 ounce) can sardines in oil, drained
Directions
Step 1
Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 416 | |
| % Daily Value * | |
| Total Fat30g | 38% |
| Saturated Fat7g | 36% |
| Cholesterol131mg | 44% |
| Sodium760mg | 33% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber1g | 3% |
| Total Sugars3g | |
| Protein25g | |
| Vitamin C5mg | 27% |
| Calcium377mg | 29% |
| Iron4mg | 21% |
| Potassium593mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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