Thai fish noodle curry

Thai fish noodle curry
  • 0:22 Prep
  • 0:22 Cook
  • 4 Servings
  • Capable cooks

Make a fragrant fish curry with this deliciously easy recipe.

Featured in
Noodle recipes, Nutrition information


  • 3 teaspoons cornflour
  • 375ml can light evaporated milk
  • 1 1/2 cups Massel salt reduced chicken style liquid stock
  • 1 teaspoon olive oil
  • 1 to 2 tablespoons green curry paste
  • 350g orange sweet potato, peeled, cut into 2cm pieces
  • 1 bunch broccolini, trimmed, cut into 3cm pieces
  • 150g green beans, cut into 3cm pieces
  • 300g white fish fillets, cut into 3cm pieces
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 125g packet rice vermicelli noodles
  • 1 cup beansprouts, trimmed


  • Step 1
    Place cornflour in a bowl. Add tablespoons evaporated milk and stir to form a smooth paste. Stir in remaining milk and stock.
  • Step 2
    Heat oil in a large wok over medium heat. Add curry paste. Cook, stirring, for 1 minute. Stir in milk mixture. Bring to a simmer. Add sweet potato. Cook, partially covered, for 10 to 15 minutes or until sweet potato is almost tender.
  • Step 3
    Add broccolini, beans and fish to wok. Cook, partially covered, for 5 minutes or until fish is just cooked through. Stir in fish sauce and sugar.
  • Step 4
    Meanwhile, place noodles in a large bowl and cover with lukewarm water. Set aside for 5 minutes to soften. Drain. Divide among serving bowls.
  • Step 5
    Top noodles with vegetables and fish. Ladle over broth. Top with beansprouts.

  • High protein
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1572 kj


  • 4.3g

    Fat Total

  • 0.9g

    Saturated Fat

  • 6.3g


  • 32.9g


  • 65mg


  • 1013mg


  • 47.9g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Steve Brown
  • Publication: Super Food Ideas



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