Red curry fish with noodles
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
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