Thai fish noodle curry

Make a fragrant fish curry with this deliciously easy recipe.

Recipe «Thai fish noodle curry» presented in category Recipes / Fish, to prepare this dish you will need no more 22 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.