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Photo of Red curry fish with noodles by WW

Red curry fish with noodles

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Dry rice noodles

150 g, Pad Thai variety

Carrot(s)

2 medium, cut into thin ribbons

Red curry paste

2 tbs, Thai

Light canned coconut milk

270 ml

Ling, raw

600 g, (4x150g fillets)

Choy sum

1 bunch(es), baby, chopped

Lime juice

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. 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.
  3. Divide noodle and carrot mixture among serving bowls. Top with choy sum and fish. Drizzle with red curry broth.

Notes

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.

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