Thai Fish Curry with Coconut Milk and Mackerel
A creamy and spicy Thai curry featuring tender mackerel, crunchy vegetables, and fragrant basil in a coconut milk base. A taste experience from Southeast Asia.
Why this dish is good for you
Mackerel is rich in omega-3 fatty acids, which protect the cardiovascular system and have anti-inflammatory effects. Coconut milk provides quickly available energy. Spices like turmeric and ginger have anti-inflammatory and antioxidant properties. The dish is heart-healthy, anti-inflammatory, and energy-providing.
Ingredients
- Mackerel180 g
- Coconut milk400 g
- Bell pepper150 g
- Zucchini200 g
- Onion50 g
- Garlic6 g
- Ginger(cm)2 Stück
- Curry powder5 g
- Turmeric0.5 Stück
- Rapeseed oil5 g
- Salt2.5 g
- Pepper1.3 g
- Coriander3 g
Method
- 1
Heat rapeseed oil in a large pot or wok. Sauté onion, garlic, and ginger.
- 2
Add curry powder and turmeric and briefly toast.
- 3
Add bell pepper and zucchini and fry for about 5-7 minutes until the vegetables are crisp-tender.
- 4
Add coconut milk and 100 ml of water, bring to a boil. Add mackerel cubes and simmer for about 5 minutes until the fish is cooked through.
- 5
Season with salt and pepper. Garnish with fresh coriander and serve hot with brown rice.
Up-Food calculates calories, macro- and micronutrients for this dish, adds them to your daily balance and shows you which nutrients you are still missing this week.
- Nutrients per serving based on USDA and BLS reference data
- Add it straight to your weekly plan
- Send the ingredients to your shopping list
- Vitality score across seven days
No account, no payment details — you see the finished plan right away. See pricing
