Red curry fish with noodles
SmartPoints® value per serving
Dry rice noodles
150 g, Pad Thai variety
2 medium, cut into thin ribbons
Red curry paste
2 tbs, Thai
Light coconut milk
600 g, (4x150g fillets)
1 bunch(es), baby, chopped
1 x 3 second spray(s)
- Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender, adding carrot ribbons for last 2 minutes of cooking time. Drain.
- Meanwhile, lightly spray a large deep non-stick frying pan with oil and heat over medium-high heat. Add curry paste and cook, stirring, for 1-2 minutes or until fragrant. Add coconut milk and ⅓ cup (80ml) water and bring to the boil. Add fish. Reduce heat and simmer, covered, for 5 minutes. Add choy sum and simmer, covered, for 1-2 minutes or until fish is just cooked through and choy sum is wilted. Stir in lime juice.
- Divide noodle and carrot mixture among serving bowls. Top with choy sum and fish. Drizzle with red curry broth.
SERVING SUGGESTION: Coriander leaves to garnish, and steamed broccolini and lime wedges on the side. TIP: Use a vegetable peeler to cut the carrot into ribbons.