Pan-Fried Thai Red Curry Cod with Carrot, Avocado & Cashew Salad
- Time
- 25 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 2avocados
- ½ cupcashews, roasted unsalted
- 1 ½ lbcod fillet
- 1English cucumber
- 1lime
- 1 (10 oz) bagshredded carrots
- ¼ cupThai curry paste, red
- black pepper
- honey
- salt
- tamari soy sauce
- toasted sesame oil
Cookware
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- spatula
- stirring spoon
Per serving
- Calories
- 570
- Protein
- 32g
- Carbs
- 36g
- Fat
- 35g
- Fiber
- 10g
- Sodium
- 1003mg
Method
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