Thai green fish curry with rice noodles
Healthy, balanced recipe good for endurance training
This dish is healthy, good energy food and quick and easy to make. Most rice noodles have a low G.I. factor (meaning that they are a good source of slow burning carbohydrate) and all you have to do is soak them in boiling water for a few minutes. This curry is equally good with strips of chicken thigh or breast, beef or meaty vegetables like aubergines.
1. Heat ½ tin of coconut milk in a wok, or large pan over a medium heat. Stir in the curry paste and the ginger and simmer gently for 2 to 3 minutes, stirring all the time.
2. Add the remaining coconut milk, the fish sauce, palm sugar, green chili and 2 lime leaves.
3. Simmer for a further 5 minutes.
4. Meanwhile prepare the rice noodles according to the instructions on the pack.
5. Add the fish to the pan and simmer for 5 minutes or until the fish is cooked. If you overcook it, it will go rubbery, so keep alert!
6. Add the noodles to the pot (you can serve them separately, if you want).
7. Sprinkle the coriander and the finely sliced lime leaves on top.
- 50g Thai green curry paste
- 250g good, firm fresh fish, like monkfish, cubed, or large uncooked prawns
- ½ tbs Thai fish sauce
- ½ tbs shaved palm sugar or brown sugar
- 4 kaffir lime leaves (2 finely sliced)
- Juice of ½ a lime
- 1cm lump fresh ginger, finely sliced
- 400ml tin coconut milk (use low-fat coconut milk as it is not so thick)
- Bunch of fresh coriander, roughly chopped
- 1 green chilli, deseeded and sliced lengthways
- 200g rice noodles
Preparation: 2 minutes
Cooking: 10 minutes
Good for: General balanced, healthy meal also good for endurance training
Calories (kcal): 624.7
Protein (g): 33.8
Carbs (g): 35.8
Fat (g): 37.6
Fiber (g): 2.1