thai

Khanom Jeen Nam Ya Coconut Fish Curry With Rice Vermicelli

Name: Khanom Jeen Nam Ya Coconut Fish Curry With Rice Vermicelli
Yield: 1 serving
Cuisine: thai
Ingredients: 66 g rice vermicelli, dry; 132 g white fish (tilapia or catfish), diced; 110 g coconut milk, full fat; 13 g thai red curry paste; 7 g fish sauce; 4 g palm sugar; 117 g water; 73 g cucumber, thin sliced; 7 g cilantro

This simmered dish pairs rice vermicelli, dry with white fish, diced, coconut milk, full fat and thai red curry paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

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Estimated macros per portion

39 g Protein

63 g Carbohydrates

28 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

66g rice vermicelli, dry 245 kcal
132g white fish (tilapia or catfish), diced 132 kcal
110g coconut milk, full fat 217 kcal
13g thai red curry paste 23 kcal
7g fish sauce 2 kcal
4g palm sugar 15 kcal
117g water 0 kcal
73g cucumber, thin sliced 11 kcal
7g cilantro 2 kcal

Cooking instructions

rice vermicelli
Cook rice vermicelli until just tender; drain and rinse briefly, then set aside.
coconut milkthai red curry paste
In a saucepan, simmer coconut milk and curry paste for 1 minute while stirring.
fish saucewater
Add fish, breaking into chunks, and add water. Simmer 6-8 minutes until fish flakes and sauce thickens.
fish saucepalm sugar
Stir in fish sauce and palm sugar; taste and adjust saltiness and sweetness.
rice vermicellithai red curry pastecucumbercilantro
Serve curry over vermicelli. Top with cucumber and cilantro.