Recipe by 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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Thai red curry paste, or more to taste
coconut cream, or more to taste
1 (3.75 ounce) can
sardines in oil, drained
I didn't have coconut cream, so I just left it out. It tastes just fine without it and makes a nice savory appetizer.
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.
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.
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!!
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 this again. So easy and yummy. Thanks for posting
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Sardine Curry
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 249
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