Servings: 1
Calories: 672kcal
Ingredients
- 2 cups riced cauliflower
- 6 oz flounder
- 1.5 cups Peking Blend frozen veggies carrots, broccoli, snap peas, onions
- 1/3 cup canned coconut cream
- 2 tbsp red curry paste
Instructions
- Steam cauliflower then drain
- Steam or bake fish
- Cook veggies in large skillet in canned coconut cream
- Stir in curry paste and flounder
- Serve over riced cauliflower
Nutrition
Calories: 672kcal | Carbohydrates: 61g | Protein: 40g | Fat: 36g | Saturated Fat: 27g | Cholesterol: 77mg | Sodium: 732mg | Potassium: 2068mg | Fiber: 20g | Sugar: 8g | Vitamin A: 18644IU | Vitamin C: 187mg | Calcium: 216mg | Iron: 7mg
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