Quick yellow fish curry with rice noodles

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Quick yellow fish curry with rice noodles

Serves 2

 

1 tbsp vegetable oil 

4 tbsp Thai yellow curry paste 

1 x 400ml tin of coconut milk 

1 tbsp fish sauce 

500g ­firm white fish fillets, cut into chunks 

150g rice noodles 

150g green beans, trimmed 

1 baby pak choi, chopped 

60g frozen peas 

Juice of 1 lime 

 

To serve: 

Fresh coriander, chopped 

Red chillies, sliced 

Lime wedges

 

  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.

 

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