Grilled Fish with Red Curry Sauce and Green Papaya Salad.

Grilled Fish with Red Curry Sauce, Green Papaya Salad and Mashed Taro

Meal credits 1

Keto/Paleo Option Available

A beautifully grilled fish fillet topped with creamy red curry sauce, served with fluffy mashed taro and a crisp, refreshing green papaya salad — a perfect balance of spice, comfort, and freshness.

Ingredients

Market fish, red curry paste, coconut milk, lime juice, olive oil, garlic, fish sauce, green papaya, carrots, green onion, cashew nuts, cilantro, serrano chiles, romaine lettuce, tomatoes taro, sweet potato, & organic honey.

NutrientUnitValueKeto / Paleo
Calorieskcal519386
FatGrams1918
CarbGrams5519
ProteinGrams3130
Changes or Add-ons

Keto option: No mashed taro or honey, and carrots in papaya salad replaced with cucumbers.

Heating Instructions

Pan method — keeps the fish tender, the curry rich, and the taro smooth for the freshest flavor and texture.

Add the green papaya salad after heating for crunch. Garnish with lime, chili flakes, or Thai basil for an extra burst of flavor.

Remove papaya salad first. Heat fish, curry, and taro 2–3 minutes on medium-high, covered or vented. Stir taro halfway for even heating. Add salad after heating.

Remove papaya salad. Preheat to 370°F. Heat fish and taro 4–5 minutes, shaking halfway for even heating. Add curry after heating to preserve flavor.

Remove papaya salad. Preheat to 375°F. Place fish and taro in an oven-safe dish, cover with foil, heat 10–12 minutes, uncover last 2 minutes for a light char. Add curry and salad after.

Remove papaya salad. Heat 1 tsp oil in a pan on medium. Add fish and taro, sauté 3–4 minutes until hot. Pour curry sauce over right before serving.