Photo of Red curry cod with noodles by WW

Red curry cod with noodles

Total Time
20 min
10 min
10 min
Carrot ‘noodles’ help to bulk out traditional rice noodles in this balanced fish dish


Rice Noodles, dry

150 g, wide, flat

Broccoli, raw

200 g, Tenderstem

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

2 medium, peeled and cut into thin ribbons

Thai red curry paste

2 tablespoon(s)

Reduced fat coconut milk, tinned (7.7% Fat)

270 ml

Cod, raw

4 fillet(s), medium

Pak Choi

200 g, quartered

Lime Juice, Fresh

2 tablespoon(s)

Coriander, fresh

1 tablespoon(s)


  1. Bring a large saucepan of salted water to the boil. Cook the noodles to pack instructions, or until just tender. Add the broccoli for the last 3 minutes of cooking, followed by the carrots for the last 2 minutes. Drain and separate the broccoli.
  2. Meanwhile, lightly mist a large nonstick frying pan with cooking spray and heat over a medium-high heat. Cook the curry paste, stirring, for 1-2 minutes, or until fragrant. Pour in the coconut milk and 80ml water and bring to the boil. Add the cod, reduce the heat and simmer, covered, for 5 minutes. Then add the pak choi and simmer, covered, for 1-2 minutes more, or until it’s wilted and the cod is cooked through. Stir in the lime juice.
  3. Divide the noodles and carrot mixture between 4 serving bowls. Top with the pak choi and cod. Drizzle with the red curry broth and garnish with the lime wedges and coriander. Serve the broccoli on the side.


You can create carrot ribbons using a vegetable peeler. They make great crudités for dips