Fuelling Thai Green Fish Curry With Rice Noodles Recipe

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.

An image of Fuelling Thai Green Fish Curry With Rice Noodles Recipe
Cooking time
10 minutes
Serves
2 people

Nutritional facts

Calories 624.7 (kcal)
Protein 33.8 (g)
Carbs 35.8 (g)
Fat 37.6 (g)

Recipe Information

Prep: 2 minutes Cooking: 10 minutes
Serves: 2
Metric
Imperial

Ingredients hide check list

Method

  1. Heat half a 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.

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