This super quick stir-fry makes a great snack or meal with rice or toast. Spicy and just a little bit sweet! Serve and eat by itself or with rice or toast. Makes enough for one, but can be stretched for two or made with more sardines. Enjoy!

Cyn

Gallery

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
1
Yield:
1 serving
Advertisement

Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the canola oil in a skillet. Stir the red curry paste into the hot oil; cook and stir for a few seconds before adding the garlic and shallot. Cook and stir the garlic and shallot until fragrant. Add the sardines; toss around in the pan to brown the skin a little bit and cover it well with the paste mixture. Gently stir the coconut cream into the mixture and continue to toss to coat the sardines. Allow mixture to come to a boil until the sauce thickens, about 5 minutes.

    Advertisement

Nutrition Facts

416 calories; protein 24.6g; carbohydrates 12.5g; fat 29.8g; cholesterol 130.6mg; sodium 759.7mg. Full Nutrition
Advertisement

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2012
Good way to eat sardines. I varied it based on ingredients at hand. I used green Thai curry paste substituted rice milk for coconut cream (No coconut cream/milk on hand and thought regular milk would curdle) stirfried a stalk of celery first and added some minced candied ginger. Read More
(9)

Most helpful critical review

Rating: 1 stars
03/18/2015
My family just isn't fond of sardines! I don't think I'll make this again. Read More
20 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/03/2012
Good way to eat sardines. I varied it based on ingredients at hand. I used green Thai curry paste substituted rice milk for coconut cream (No coconut cream/milk on hand and thought regular milk would curdle) stirfried a stalk of celery first and added some minced candied ginger. Read More
(9)
Rating: 4 stars
11/10/2011
I didn't have coconut cream so I just left it out. It tastes just fine without it and makes a nice savory appetizer. Read More
(6)
Rating: 5 stars
01/22/2013
Made exactly except that I used the green end of scallions instead of shallots. Came out great, but was even better after a day in the fridge and used as a fish dip for crackers. Will definitely be taking it to the next party. Read More
(4)
Advertisement
Rating: 5 stars
01/26/2015
Yummy! (And I generally don't like sardines!) I accidentally bought cream of coconut, which added a sweetness that paired well with the heat. I mixed in cooked rice at the end. I will be making this again! Read More
(3)
Rating: 5 stars
10/04/2012
I accidently added 'cream of coconut' but it was still yummy - more spicey-hot with a sweet edge... I added a can of petite diced tomatoes at the end mmmmmm. Next time I will serve it over rice!! Read More
(2)
Rating: 5 stars
05/04/2016
delicious and Easy. don't skip coconut cream adds some complexity to the flavor Read More
(1)
Advertisement
Rating: 5 stars
08/10/2014
Fabulous meal in just a few minutes. Used wild caught sardines coconut oil instead of canola oil and coconut milk instead of coconut cream. Served it on mashed potatoes that I moistened with a little coconut milk. Delish! Read More
(1)
Rating: 5 stars
12/11/2013
Loved this. Only deviated once with coconut milk - not cream. I enjoyed this with my homemade crackers made from the pulp of my morning green juicing ritual. Already looking forward to making this again. So easy and yummy. Thanks for posting Read More
(1)
Rating: 5 stars
11/15/2018
My wife was stunned. She anticipated spitting it out; instead I couldn't get my plate back and had to prep a second can. Changes: used green curry paste 2 cloves garlic 2 scallions in place of shallot and cashew cream in place of coconut. Read More
Rating: 1 stars
03/18/2015
My family just isn't fond of sardines! I don't think I'll make this again. Read More
Advertisement