- 15m prep
- 10m cook
- 4 servings
Contains peanuts, tree nuts, milk, fish and shellfish.
Warm up on winter nights with an easy Thai fish curry.
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200g Pad Thai rice noodles
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1/4 cup (60ml) peanut oil
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600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
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2 garlic cloves, finely chopped
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1/2 bunch spring onions, chopped, dark and pale parts separated
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1 bunch coriander, leaves picked, roots chopped
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1/4 cup (60ml) Thai red curry paste
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1 tbsp fish sauce
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150g sugar snap peas
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2/3 cup (165ml) coconut cream
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1/2 cup (75g) chopped peanuts
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Bean sprouts, to serve
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Lime wedges, to serve
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Step 1
Soak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
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Step 2
Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
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Step 3
Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
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How to make coconut cream from coconut milk, make sweetened…
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Step 4
Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.
Nutritional Information
Per serving
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Calories
586
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Energy
2451 kj
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Fat
38.7g
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Saturates
14.4g
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Fibre
4.5g
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Protein
35.3g
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Sodium
1388mg
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Carbs
25.4g
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Sugar
4.1g
All quantities above are averages