Thai fish noodle curry

Thai fish noodle curry

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Make a fragrant fish curry with this deliciously easy recipe.

The ingredient of Thai fish noodle curry

  1. 3 teaspoons cornflour
  2. 375ml can light evaporated milk
  3. 1 1/2 cups Massel salt reduced chicken style liquid stock
  4. 1 teaspoon olive oil
  5. 1 to 2 tablespoons green curry paste
  6. 350g orange sweet potato, peeled, cut into 2cm pieces
  7. 1 bunch broccolini, trimmed, cut into 3cm pieces
  8. 150g green beans, cut into 3cm pieces
  9. 300g white fish fillets, cut into 3cm pieces
  10. 1 tablespoon fish sauce
  11. 2 teaspoons brown sugar
  12. 125g packet rice vermicelli noodles
  13. 1 cup beansprouts, trimmed

The instruction how to make Thai fish noodle curry

  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.

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:
proteinContent:
cholesterolContent: 32.9 grams protein
sodiumContent: 65 milligrams cholesterol

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