Thai red fish curry with noodles

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Thai red fish curry with noodles

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  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Warm up on winter nights with an easy Thai fish curry.

Featured in
Easy dinner recipes, Nutrition information

Ingredients

  • 200g Pad Thai rice noodles
  • 1/4 cup (60ml) peanut oil
  • 600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
  • 2 garlic cloves, finely chopped
  • 1/2 bunch spring onions, chopped, dark and pale parts separated
  • 1 bunch coriander, leaves picked, roots chopped
  • 1/4 cup (60ml) Thai red curry paste
  • 1 tablespoon fish sauce
  • 150g sugar snap peas
  • 2/3 cup (165ml) coconut cream
  • 1/2 cup (75g) chopped peanuts
  • Bean sprouts, to serve
  • Lime wedges, to serve

Method

  • Step 1
    Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
  • Step 2
    Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
  • Step 3
    Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
  • Step 4
    Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.

  • Low carb
  • Low sugar
  • Lower gi

Nutrition

  • 2451 kj

    Energy

  • 38.7g

    Fat Total

  • 14.4g

    Saturated Fat

  • 4.5g

    Fibre

  • 35.3g

    Protein

  • 73mg

    Cholesterol

  • 1388mg

    Sodium

  • 4.1g

    Carbs (sugar)

  • 25.4g

    Carbs (total)

All nutrition values are per serve
  • Author: Warren Mendes
  • Image credit: Brett Stevens
  • Publication: Taste.com.au

Source: taste.com.au

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