Crispy Fish Cake Thai Curry

Name: Crispy Fish Cake Thai Curry
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Ingredients: 12 oz store-bought fish cakes; 3 tbsp red curry paste; 1.5 cups coconut milk; 1.5 tbsp fish sauce; 1 tbsp palm sugar; 1 cups bamboo shoots; 2 whole Thai red chilies; 0.5 cups Thai basil leaves; 2 tbsp vegetable oil; 1 tbsp lime juice

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Marcus Lee

Time

34 minutes

Servings

Calories

574

Golden fish cakes swimming in a rich red curry with bamboo shoots and Thai basil, delivering bold coconut-spice flavors in under 30 minutes.

574

cal

8.1g

protein

58.6g

carbs

36.5g

fat

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
store-bought fish cakes	12 oz	304	5g	49g	11g
red curry paste	3 tbsp	13	0g	1g	1g
coconut milk	1.5 cups	167	2g	2g	18g
fish sauce	1.5 tbsp	2	0g	0g	0g
palm sugar	1 tbsp	10	0g	3g	0g
bamboo shoots	1 cups	7	1g	1g	0g
Thai red chilies	2 whole	9	0g	2g	0g
Thai basil leaves	0.5 cups	1	0g	0g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
lime juice	1 tbsp	1	0g	0g	0g

Ingredients (10)

Ingredient	Qty	Cal	P	C	F
store-bought fish cakes	12 oz	304	5g	49g	11g
red curry paste	3 tbsp	13	0g	1g	1g
coconut milk	1.5 cups	167	2g	2g	18g
fish sauce	1.5 tbsp	2	0g	0g	0g
palm sugar	1 tbsp	10	0g	3g	0g
bamboo shoots	1 cups	7	1g	1g	0g
Thai red chilies	2 whole	9	0g	2g	0g
Thai basil leaves	0.5 cups	1	0g	0g	0g
vegetable oil	2 tbsp	60	0g	0g	7g
lime juice	1 tbsp	1	0g	0g	0g

Directions

Step 1
Heat oil in large pan over medium-high heat until shimmering
Step 2
Slice fish cakes into rounds and fry until golden on both sides, set aside
Step 3
Add red curry paste to same pan and fry for 1-2 minutes until fragrant
Step 4
Pour in coconut milk slowly while stirring to combine with paste
Step 5
Add fish sauce and palm sugar, bring to simmer
Step 6
Add bamboo shoots and sliced chilies, simmer for 3 minutes
Step 7
Return fish cakes to pan and simmer for 2 minutes to heat through
Step 8
Remove from heat, stir in lime juice and Thai basil, serve over rice

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