Thai Green Fish Curry
Thai Green Fish Curry, known as 'Gaeng Keow Wan Pla,' is a vibrant and aromatic dish from Thailand that features tender fish fillets simmered in a fragrant, coconut milk-based sauce. The sauce is made from a paste of fresh green chilies, lemongrass, galangal, and other herbs, often cooked with vegetables like Thai eggplant and bamboo shoots. It's a staple in Thai cuisine, celebrated for its balance of spicy, sweet, salty, and sour flavors.
🍽️ Nutrition at a glance
This dish is generally high in protein from the fish and healthy fats from the coconut milk, while being relatively low in carbohydrates. It provides essential nutrients like omega-3 fatty acids, vitamins, and minerals, with a typical serving containing around 300-400 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 12 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 800 mg |
| Vitamin C | 15 mg |
| Vitamin A | 80 µg RAE |
| Iron | 2.5 mg |
| Calcium | 50 mg |
| Potassium | 450 mg |
| Magnesium | 40 mg |
| Phosphorus | 250 mg |
| Vitamin B12 | 1.5 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the green curry paste is a cornerstone of Thai cooking, with its exact recipe often passed down through generations and varying by region. Nutritionally, the combination of anti-inflammatory herbs like turmeric and galangal with the protein-rich fish makes it a flavorful yet health-conscious choice.
