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Quick Sardine Curry

Quick Sardine Curry

  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Cyn

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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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

snarf
7

snarf

2/3/2012

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.

kwatson242
6

kwatson242

11/10/2011

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

Cid
3

Cid

1/22/2013

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.

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