Thai · Dinner
Rice Noodles With Fish Curry Sauce
Rice noodles tossed with a Thai fish curry sauce built on red curry paste, coconut milk and flaked white fish fillet, simmered with fish sauce, palm sugar and lime, finished with Thai basil and scallion. Silky, mildly sweet-hot broth clings to soft noodles, served warm as a one-bowl meal.
$7
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
548Calories
34.2gProtein
18.9gFat
63.8gCarbs
9.4gSugar
2.9gFiber
1680mgSodium
88mgChol
13.1gSat Fat
780mgPotassium
75mgCalcium
2.8mgIron
2.1mcgVitamin B12
12mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Soak the dry rice noodles in warm water for 10 minutes until pliable but still firm, then drain and set aside.
2
Bloom
Heat the vegetable oil in a wok over medium heat and stir in the red curry paste; cook 1 minute until glossy and darker red.
3
Simmer
Pour the coconut milk and chicken stock into the wok and whisk until smooth; bring to a gentle simmer over medium heat for 3 minutes, then add the fish fillet chunks.
4
Poach
Cook the fish over medium-low heat for 5 minutes until opaque and flaking. Stir in the fish sauce, palm sugar and lime juice; simmer 1 minute over low heat.
5
Toss
Add the drained rice noodles to the wok and toss gently over low heat for 2 minutes until fully coated and heated through.
6
Plate
Transfer the noodles and curry sauce to a bowl. Tear the Thai basil and thinly slice the scallion and chili; scatter over the top before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 5.2 oz150g dry rice noodles
- 1 cup240ml coconut milk
- 4 tbsp4 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp palm sugar
- 2 tbsp2 tbsp lime juice
- 1/2 cup120ml chicken stock
- 4 tbsp4 tbsp Thai basil
- 22 scallion
- 1 tsp1 tsp vegetable oil
- 22 chili (optional)
