Red Snapper on Rice with Red-Curry Carrot Sauce

Red Snapper on Rice with Red-Curry Carrot Sauce
14 Ingredients
  • 1 c. jasmine or other long-grain rice
  • 1½ c. water
  • ¾ lb. carrots (about 4)
  • 1 clove garlic
  • 2½ c. canned low-sodium chicken broth or homemade stock
  • 1¼ c. whole milk
  • 1½ tbsp. Asian fish sauce (nam pla or nuoc mam)
  • 1½ tsp. red Thai curry paste
  • 1¾ tsp. brown sugar
  • ¾ tsp. salt
  • 1 tbsp. Cooking oil
  • 2 lb. red snapper fillets
  • ⅓ c. Cilantro leaves (optional)
  • Lime wedges
Nutrition
543
27% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

16% 11

Saturated

14% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 3

Carbs

18% 53

Carbs (net)

- 50

Fiber

13% 3

Sugars

- 10

Sugars, added

- 1

Protein

113% 57

Cholesterol

31% 92

Sodium

53% 1264

Calcium

22% 217

Magnesium

28% 118

Potassium

33% 1536

Iron

9% 2

Zinc

18% 2

Phosphorus

92% 645

Vitamin A

91% 820

Vitamin C

11% 10

Thiamin (B1)

19% 0

Riboflavin (B2)

20% 0

Niacin (B3)

28% 5

Vitamin B6

91% 1

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

305% 7

Vitamin D

161% 24

Vitamin E

23% 3

Vitamin K

12% 14
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