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Steady Table
A 90-Day Low-FODMAP Kitchen
Recipe

Coconut-curry or fresh fish + butternut

Serves 1
Time: 25 minCalories: ≈520 kcal

Leftover curry, or quick fish, with roasted butternut.

Ingredients
  • Cooked chicken — 7 oz (leftover curry (or ~6 oz fresh fish))
  • Butternut squash — ⅓ cup
  • Garlic-infused olive oil — 1 Tbsp
  • Lemon
  • Sea salt
Method
  1. Roast the butternut at 425°F (220°C) ~20 minutes.
  2. Reheat the curry, or pan-cook the fish 3 minutes then flip 2–3 minutes until it flakes.
  3. Plate with the butternut and lemon.
Nutrition
520Calories
58 gProtein
6 gCarbs
28 gFat
1 gFiber
1 gSugars

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Thai coconut-fish-curry method per Feasting at Home: gentle simmer, poach 5–7 min, lime to finish; onion/garlic-free.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.