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READY IN 15 mins

Quick Sardine Curry

Read Reviews (4)

"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!" — Cyn

Ingredients Edit and Save

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Types of Cooking Oil

Garlic: Fresh Vs. Powdered

All about Cream

Original recipe makes 1 serving Change Servings

1 tablespoon canola oil
1 tablespoon Thai red curry paste, or more to taste
1 clove garlic, minced

1 shallot, minced
1 tablespoon coconut cream, or more to taste
1 (3.75 ounce) can sardines in oil, drained

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Directions

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.

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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Reviews More Reviews

Nov 10, 2011

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

—kwatson242

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Feb 03, 2012

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 milk would curdle), stirfried a stalk of celery first, and added some minced candied ginger.

—snarf

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6 Ratings

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Jan 22, 2013

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 be taking it to the next party.

—Cid

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Oct 04, 2012

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!!

—MEESHL

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Nutrition

Calories
434 kcal
22%

Carbohydrates
21.6 g
7%

Cholesterol
131 mg
44%

Fat
27.7 g
43%

Fiber
0.5 g
2%

Protein
24.3 g
49%

Sodium
766 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Sardine Curry

Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories: 434
Calories from Fat: 249

% Daily Value *
Total Fat 27.7g 43 %
Saturated Fat 5.4g 27 %
Cholesterol 131mg 44 %
Sodium 766mg 31 %
** Potassium 563mg 16 %
Total Carbohydrates 21.6g 7 %
Dietary Fiber 0.5g 2 %
Protein 24.3g 49 %
** Sugars 12.5g
** Vitamin A 16 %
** Vitamin C 8 %
** Calcium 47 %
** Iron 34 %
** Thiamin 11 %
** Niacin 40 %
** Vitamin B6 23 %
** Magnesium 18 %
** Folate 17 %

* 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.