Thai Fish Noodle Curry

Make a fragrant fish curry with this deliciously easy recipe.

The ingredient of Thai Fish Noodle Curry

• 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

The Instruction of thai fish noodle curry

• place cornflour in a bowl add tablespoons evaporated milk and stir to form a smooth paste stir in remaining milk and stock
• 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
• 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
• meanwhile place noodles in a large bowl and cover with lukewarm water set aside for 5 minutes to soften drain divide among serving bowls
• top noodles with vegetables and fish ladle over broth top with beansprouts

Nutritions of Thai Fish Noodle Curry

fatContent: 375 708 calories
saturatedFatContent: 4 3 grams fat
carbohydrateContent: 0 9 grams saturated fat
sugarContent: 47 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 32 9 grams protein
sodiumContent: 65 milligrams cholesterol

Share this post