Directions:
- In a large saute pan, heat the oil over moderate heat.
- Add the shallots and cook, stirring occasionally, until beginning to brown, 3-5 minutes.
- Add the curry paste and cook, stirring until fragrant, about 30 seconds.
- Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
- Season the tilapia with 1/4 teaspoon salt.
- Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce.
- Cover and cook until the fish flakes easily with a fork, about 7 minutes.
- Arrange a pile of steamed spinach in the bottom of 4 soup plates.
- Top with the fish fillets.
- Stir the cilantro, scallions and lime juice into the sauce and season, to taste, with salt and pepper.
- Ladle the sauce over the fish and serve with rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.08 Kcal (1198 kJ) | ||
| Calories from fat | 117.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.02g | 20% | |
|---|---|---|---|
| Cholesterol | 14.18mg | 5% | |
| Sodium | 540.44mg | 23% | |
| Potassium | 659.23mg | 14% | |
| Total Carbs | 33.5g | 11% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 13.81g | 28% | |
| Vitamin C | 18.5mg | 31% | |
| Iron | 2.6mg | 14% | |
| Calcium | 78.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 78.35 Kcal (328 kJ) | ||
| Calories from fat | 32.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 20% | |
|---|---|---|---|
| Cholesterol | 3.88mg | 5% | |
| Sodium | 148.01mg | 23% | |
| Potassium | 180.54mg | 14% | |
| Total Carbs | 9.17g | 11% | |
| Sugars | 0.99g | 14% | |
| Dietary Fiber | 1.25g | 18% | |
| Protein | 3.78g | 28% | |
| Vitamin C | 5.1mg | 31% | |
| Iron | 0.7mg | 14% | |
| Calcium | 21.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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