Quick Sardine Curry

Quick Sardine Curry

Cyn 1

"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!"


15 m servings 434 cals
Serving size has been adjusted!

Original recipe yields 1 servings



  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 766 mg
  • 31%

Based on a 2,000 calorie diet

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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.
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  1. 13 Ratings


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 ...

I really liked this recipe. I added chopped cilantro to the mix to give it even more flavor, and spinach too. I also added green onions instead of scallions, and it gave it a more well-rounded f...

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