For a richer flavor, use coconut oil instead of canola oil. Adjust the amount of red curry paste to control the level of spice. Serve immediately with steamed jasmine rice, crusty bread, or crisp toast. A squeeze of fresh lime juice brightens the flavors just before serving.
Quick Sardine Curry
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING1 People
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VIEWS72
Transport yourself to the sun-kissed shores of Thailand with this lightning-fast sardine curry. In mere minutes, transform humble canned sardines into a vibrant, flavorful dish, perfect as a quick snack, a light meal with rice, or a sophisticated spread for toast. A delightful balance of spice and subtle sweetness awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol131 mg
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Fiber1 g
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Protein25 g
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Saturated Fat7 g
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Sodium760 mg
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Sugar3 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat the canola oil in a skillet over medium heat. (1 minute)
02
StepStir in the Thai red curry paste and cook, stirring constantly, until fragrant (about 3-5 seconds).
03
StepAdd the minced shallot and garlic and cook, stirring, until softened and fragrant. (2 minutes)
04
StepAdd the drained sardines to the skillet. Cook and stir gently, allowing the skins to slightly brown and become coated in the curry paste mixture. (3 minutes)
05
StepGently stir in the unsweetened coconut cream, ensuring the sardines are evenly coated. (1 minute)
06
StepBring the mixture to a gentle boil and cook until the sauce has thickened to your liking. (approximately 5 minutes)
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RECIPE REVIEWS
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Please Rate
Maiya Rosenbaum
Apr 29, 2025Next time I will try it with different types of canned fish, like mackerel or tuna.
Joaquin Green
Apr 19, 2025The coconut cream really balances the spice. I will definitely make this again.
Orval Bins
Dec 6, 2024I used this as a base and added some chopped vegetables. It turned out great!
Cameron Sporer
Oct 23, 2024This recipe is so quick and easy, it's perfect for a weeknight meal!
Zita Graham
Aug 19, 2024I added a little ginger to the garlic and shallots and it was amazing!