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Add a photoJust a very quick and only mildly hot green curry marinade. It works well with mild white fish (snapper, basa, catfish) or chicken. I do this on days when I don't have a lot of time, since the prep time is less than 10 minutes. You can dial the amount of curry up or down, depending on your tolerance.
Ingredientes
- 1-13.5 oz can Coconut Milk, divided
- 2 tablespoons Green Curry Paste
- 2 tablespoons dark brown sugar
- 2 tablespoons fish sauce
- 2 tablespoons finely chopped cilantro
- 2 tablespoons lime juice
Direcciones
- In a small saucepan, mix 1/2 cup of Coconut Milk with Green Curry Paste. Bring to a boil. Reduce heat and simmer for 5 minutes allowing the full flavor of the curry to be released. Remove pan from heat.
- Add remaining Coconut Milk, brown sugar, Fish Sauce, cilantro and lime juice. Mix well. Cool to room temperature. Marinate fish or chicken for at least 3 hours.
- You can grill the fish or chicken (the coconut milk helps keep it moist) or sear it over high heat in a skillet to get a nice brown crust.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 906 | |
| Calories from Fat 685 | 76% |
| Total Fat 81.82g | 102% |
| Saturated Fat 72.45g | 290% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3097mg | 129% |
| Potassium 1359mg | 39% |
| Total Carbs 47.84g | 13% |
| Dietary Fiber 1.5g | 5% |
| Sugars 32.51g | 22% |
| Protein 11.16g | 18% |
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