Green Curry With Shrimp and Fish (Kaeng Khiao)
20 mins (prep 10, cooking 10)
21 ingredients
4 servings
An easy curry that you can adjust the hotness level by adding hot peppers to taste. I use Vietnam Basa catfish but you can use any firm whitefish. If you cannot find galangal (Thai ginger) regular ginger can be used. Modified from a recipe I found on a Thailand Tourism website.

Categories:  <-30-mins , main-dish , seafood , shellfish , fish , shrimp , quick , thai , time-to-make , asian ,
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Serving Size (266.89 g)
Servings 4
Amount per Serving
Calories 391.61 Calories from Fat 241.74
% Daily Value *
Total Fat 26.86g 165.32%
Saturated Fat 21.64g 432.74%
Trans Fat 0.0g %
Cholesterol 46.84mg 62.45%
Sodium 1251.03mg 208.5%
Total Carbohydrate 18.07g 24.09%
Dietary Fiber 2.71 g 43.44%
Sugars 11.99 g %
Protein 23.14g 185.16%
Vitamin A 297.27IU% Vitamin C 10.21mg%
Calcium 139.78mg% Iron 4.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cilantro, green bell pepper, jalapeno peppers, lime zest, shrimp, coconut cream