• low fat 1.52g 1.52%
  • low sat fat 0.34g 0.34%
  • med salt 166.50mg 0.17%
  • low sugar 2.44g 2.44%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in wok or large frying pan.
  2. Add onion, capsicum and garlic and cook for 1-2 minutes
  3. Add red curry paste and sugar and cook for 1 minute, until fragrant.
  4. Add fish sauce and cook through for 1 minute.
  5. Add fish, squash, coconut milk and ½ cup water and cook for about 5 minutes, stirring occasionally.
  6. Remove from heat, add the herbs lime juice and rind and stir through gently.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
361.56g
100.00g
Energy (kJ)
959.55kJ
265.39kJ
Protein (g)
32.47g
8.98g
Total fat (g)
5.48g
1.52g
- Saturated fat (g)
1.24g
0.34g
- Polyunsaturated fat (g)
0.86g
0.24g
- Monounsaturated fat (g)
2.68g
0.74g
Cholesterol (mg)
75.10mg
20.77mg
Carbohydrate-available (g)
10.22g
2.83g
CarbohydrateSE (g)
10.22g
2.83g
- Sugars (g)
8.84g
2.44g
Water (g)
303.77g
84.01g
Dietary fibre (g)
3.90g
1.08g
Thiamin (mg)
0.17mg
0.05mg
Riboflavin (mg)
0.32mg
0.09mg
Niacin (mg)
6.62mg
1.83mg
Niacin equivalents (mg)
12.50mg
3.46mg
Vitamin C (mg)
70.85mg
19.60mg
Total folate (ug)
46.38ug
12.83ug
Total vitamin A equivalents (ug)
113.23ug
31.32ug
Retinol (ug)
12.77ug
3.53ug
Beta carotene equivalents (ug)
598.58ug
165.55ug
Sodium (mg)
602.01mg
166.50mg
Potassium (mg)
875.47mg
242.14mg
Magnesium (mg)
72.45mg
20.04mg
Calcium (mg)
127.88mg
35.37mg
Phosphorus (mg)
432.77mg
119.69mg
Iron (mg)
1.74mg
0.48mg
Zinc (mg)
1.46mg
0.40mg

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