10 Ingredients
  • 1/2 to 2 fish heads, depending on size, about 5 pounds total
  • 2 tablespoons vegetable oil
  • 1/4 cup red or green thai curry paste
  • 3 tablespoons fish sauce or anchovy sauce
  • 1 tablespoon sugar
  • 1 can coconut milk, about 12 ounces
  • 3 medium size asian eggplants, cut int 1 inch rounds
  • Handful of bird's eye chilies
  • 1/2 cup thai basil leaves
  • Juice of 3 limes
Nutrition
474
24% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free, gluten-​free
     

Fat

50% 32

Saturated

105% 21

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

13% 39

Carbs (net)

- 25

Fiber

58% 15

Sugars

- 19

Sugars, added

- 3

Protein

36% 18

Cholesterol

9% 26

Sodium

50% 1190

Calcium

10% 104

Magnesium

37% 157

Potassium

32% 1501

Iron

33% 6

Zinc

16% 2

Phosphorus

45% 315

Vitamin A

3% 28

Vitamin C

32% 29

Thiamin (B1)

20% 0

Riboflavin (B2)

17% 0

Niacin (B3)

38% 6

Vitamin B6

45% 1

Folate equivalent (total)

34% 137

Folate (food)

- 137

Folic acid

- 0

Vitamin B12

36% 1

Vitamin D

10% 2

Vitamin E

23% 3

Vitamin K

25% 30
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