Thai Green Curry with Fish
Kaeng Khiao Wan Pla is a classic Thai green curry featuring tender fish fillets simmered in a fragrant, coconut milk-based broth. The vibrant green color comes from a paste of fresh green chilies, lemongrass, galangal, and other aromatics, often balanced with sweet Thai basil and kaffir lime leaves. It's a beloved dish from Thailand, showcasing the country's signature balance of spicy, sweet, and savory flavors.
🍽️ Nutrition at a glance
This dish is moderately high in protein from the fish and fat from the coconut milk, with a relatively low carbohydrate content unless served with rice. It provides a good source of omega-3 fatty acids, vitamins, and minerals, with a typical serving ranging from 400 to 600 calories.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 950 mg |
| Potassium | 480 mg |
| Vitamin C | 15 mg |
| Vitamin A | 250 mcg RAE |
| Iron | 2.5 mg |
| Calcium | 60 mg |
| Magnesium | 45 mg |
| Phosphorus | 200 mg |
| Vitamin B12 | 1.8 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The green curry paste is traditionally pounded by hand, a labor-intensive process that releases essential oils for a complex flavor profile. Nutritionally, the combination of anti-inflammatory ingredients like galangal and turmeric with protein-rich fish makes it a flavorful yet health-conscious choice in Thai cuisine.
