Red curry cod with noodles
Rice Noodles, dry
150 g, wide, flat
200 g, Tenderstem
Calorie controlled cooking spray
2 medium, peeled and cut into thin ribbons
Thai red curry paste
Reduced fat coconut milk, tinned (7.7% Fat)
4 fillet(s), medium
200 g, quartered
Lime Juice, Fresh
- 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.
- 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.
- 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.