Thai coconut fish noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp Thai red curry paste
- 400g tin coconut milk
- 1/2 tsp ground turmeric
- 200ml chicken stock
- 100g chunk spinachchopped
- 200g cod filletthick, cut into chunks
- 300g fresh egg noodles
- 2 limes1 juiced, 1 cut into wedges
- 1 tbsp fish sauce
Nutrition: per serving
- kcal726
- fat43.8g
- saturates30.4g
- carbs47.9g
- sugars6.9g
- fibre4.5g
- protein32.8g
- salt3.2g
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.
