Thai fish noodle curry

Готовим Fish Thai fish noodle curry

Make a fragrant fish curry with this deliciously easy recipe.

Lables: High protein Low fat Low kilojoule Lower gi Egg free Gluten free Wheat free
  1. Place cornflour in a bowl. Add tablespoons evaporated milk and stir to form a smooth paste. Stir in remaining milk and stock.
  2. Heat oil in a large wok over medium heat. Add curry paste. Cook, stirring, for 1 minute. Stir in milk mixture. Bring to a simmer. Add sweet potato. Cook, partially covered, for 10 to 15 minutes or until sweet potato is almost tender.
  3. Add broccolini, beans and fish to wok. Cook, partially covered, for 5 minutes or until fish is just cooked through. Stir in fish sauce and sugar.
  4. Meanwhile, place noodles in a large bowl and cover with lukewarm water. Set aside for 5 minutes to soften. Drain. Divide among serving bowls.
  5. Top noodles with vegetables and fish. Ladle over broth. Top with beansprouts.

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3 tsp cornflour
375ml can light evaporated milk
1 1/2 cups Massel salt reduced chicken style liquid stock
1 tsp olive oil
1 to 2 tbsp green curry paste
350g orange sweet potato, peeled, cut into 2cm pieces
1 bunch broccolini, trimmed, cut into 3cm pieces
150g green beans, cut into 3cm pieces
300g white fish fillets, cut into 3cm pieces
1 tbsp fish sauce
2 tsp brown sugar
125g packet rice vermicelli noodles
1 cup beansprouts, trimmed

Adv

Autors
Preparation time
22
Cooking time
22
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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