Serves 2
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To serve: 

  1. Heat the oil in a wok or large pan over a medium-low heat. Add the curry paste and stir-fry for 1-2 minutes until fragrant. Add the coconut milk and fish sauce and simmer for two minutes.
  2. Add the pieces of fish and turn the heat to low. Cover with a lid and cook gently for 4-5 minutes or until the fish is just cooked through and flakes easily.
  3. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Allow to stand for five minutes or until soft. Use a fork to separate the noodles, then drain and divide noodles amongst four serving bowls.
  4. Add the green beans, pak choi and peas to the curry. Cook for 2-3 minutes longer or until tender. Squeeze in the lime juice and stir to combine.
  5. To serve, ladle the curry over the noodles. Scatter with fresh coriander and chillies and serve with lime wedges for squeezing.

Nutrition Facts

Per Serving: 618kcals, 38.1g fat (22.4g saturated), 45.5g carbs (5.1g sugars), 27.3g protein, 8.4g fibre, 0.653g sodium.

DinnerFish & seafoodCurry

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