adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy coconut fish curry with rice noodles
0 Likes
Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Whip up a quick and delicious spicy coconut fish curry in under 20 minutes for a flavorful dinner.
Ingredients:
  • 18.40 gm vegetable oil
  • 87.50 gm Thai yellow curry paste
  • 400ml can light coconut milk
  • 500g firm white boneless fish fillets, cut into 6cm pieces (see note)
  • 200g packet dried rice stick noodles
  • 150g green beans, trimmed
  • 1 bunch baby bok choy, halved
  • 82.50 ml frozen peas
  • 125.00 ml roughly chopped fresh coriander leaves
  • Sliced red chilli, to serve
  • Lime wedges, to serve
Instructions:
  • In a wok or saucepan, warm oil over medium-low heat. Add paste and stir-fry for 2 minutes until fragrant. Pour in coconut milk and simmer for 2 minutes. Gently add fish, reduce heat to low, cover, and cook for 5 minutes until the fish is perfectly cooked through, stirring occasionally.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Let the noodles stand for 5 minutes until tender. Use a fork to separate the noodles and then drain them before dividing among serving bowls.
  • Combine beans, bok choy, and peas with the fish and cook covered for 3 minutes until vegetables are tender. Add lime juice, stir well, and then spoon the curry over noodles. Top with coriander and chili, serve with lime wedges.

Similar Recipes