Olive Magazine
A warming bowl of Thai style coconut fish egg noodles with cod, spinach and limes

Thai coconut fish noodles

Published: August 15, 2017 at 11:56 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

These Thai coconut fish noodles are warming and packed with flavour. This recipe is quick, easy and a comforting midweek meal

Nutrition:
NutrientUnit
kcal726
fat43.8g
saturates30.4g
carbs47.9g
sugars6.9g
fibre4.5g
protein32.8g
salt3.2g
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Ingredients

  • 2 tbsp Thai red curry paste
  • 400g tin coconut milk
  • 1/2 tsp ground turmeric
  • 200ml chicken stock
  • 100g chunk spinach, chopped
  • 200g cod fillet, thick, cut into chunks
  • 300g fresh egg noodles
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1 tbsp fish sauce

Method

  • STEP 1

    Put the curry paste in a pan with 2 tbsp of the thick coconut cream from the top of the can of coconut milk.

  • STEP 2

    Fry for 3-4 minutes, then add the turmeric, the rest of the coconut milk and the chicken stock.

  • STEP 3

    Simmer for 5 minutes, then add the spinach to the sauce and, once wilted, add the cod, keeping it on a very low heat.

  • STEP 4

    Heat the noodles, following pack instructions, and divide between 2 warm bowls.

  • STEP 5

    Stir the lime juice and fish sauce into the curry, then spoon over the noodles.

  • STEP 6

    Serve with lime wedges.

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