Rib-eye steaks become soft and somewhat sweet when marinated in Worcestershire sauce and brown sugar. For a little kick, I’ll occasionally add some Dijon mustard and red pepper flakes.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
| Yield: | 1 serving |
Ingredients
- 1 tablespoon canola oil
- 1 tablespoon Thai red curry paste, or more to taste
- 1 clove garlic, minced
- 1 shallot, minced
- 1 tablespoon unsweetened coconut cream
- 1 (3.75 ounce) can sardines in oil, drained
Instructions
- 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.
Nutrition Facts
| Calories | 416 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 131 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 7 g |
| Sodium | 760 mg |
| Sugars | 3 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
this will be a go-to recipe!
Not as spicy as I thought it would be, which is good. It dresses up the sardines nicely. I smashed up the fish as it cooked. I’m looking forward to eating the rest for lunch tomorrow.
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.
delicious and Easy. don’t skip coconut cream, adds some complexity to the flavor
What a delightful recipe with room for customization! I used massamun curry paste and added chopped tomatoes and frozen peas to use up some veggies. Coconut cream is good, just adds more calories. Served over black rice for some added iron. Will make again and again.
I really liked this recipe. I added chopped cilantro to the mix to give it even more flavor, and spinach too. I also added green onions instead of scallions, and it gave it a more well-rounded flavor.
My family just isn’t fond of sardines! I don’t think I’ll make this again.
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!
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!
I made a quintuple batch with a 1 lb can of sardines in tomato sauce. Added a pound of sauteed cubed tofu. Served it over rice. The husband “tolerated” it, he said, but ate every bit; both teenaged sons liked it (!) and ate it up; the housemate and I liked it a lot. There are no leftovers.
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
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.
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!!
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.
I didn’t have coconut cream, so I just left it out. It tastes just fine without it and makes a nice savory appetizer.