Quick Sardine Curry

Quick Sardine Curry

Cyn

"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!"
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Ingredients

15 m servings 416 cals
Serving size has been adjusted!
Original recipe yields 1 servings

Nutrition

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 12
  1. 16 Ratings

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Most helpful positive review

Good way to eat sardines. I varied it based on ingredients at hand. I used green Thai curry paste, substituted rice milk for coconut cream (No coconut cream/milk on hand, and thought regular m...

Most helpful critical review

My family just isn't fond of sardines! I don't think I'll make this again.

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Good way to eat sardines. I varied it based on ingredients at hand. I used green Thai curry paste, substituted rice milk for coconut cream (No coconut cream/milk on hand, and thought regular m...

I didn't have coconut cream, so I just left it out. It tastes just fine without it and makes a nice savory appetizer.

Made exactly except that I used the green end of scallions instead of shallots. Came out great, but was even better after a day in the fridge and used as a fish dip for crackers. Will definitely...

I accidently added 'cream of coconut' but it was still yummy - more spicey-hot with a sweet edge... I added a can of petite diced tomatoes at the end, mmmmmm. Next time I will serve it over rice...

Yummy! (And I generally don't like sardines!) I accidentally bought cream of coconut, which added a sweetness that paired well with the heat. I mixed in cooked rice at the end. I will be making ...

Fabulous meal in just a few minutes. Used wild caught sardines, coconut oil instead of canola oil and coconut milk instead of coconut cream. Served it on mashed potatoes that I moistened with a ...

Loved this. Only deviated once with coconut milk - not cream. I enjoyed this with my homemade crackers made from the pulp of my morning green juicing ritual. Already looking forward to making ...

delicious and Easy. don't skip coconut cream, adds some complexity to the flavor

What a delightful recipe with room for customization! I used massamun curry paste and added chopped tomatoes and frozen peas to use up some veggies. Coconut cream is good, just adds more calori...

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