Ingredients
- Thai red curry paste 2 tbsp
- coconut milk 400g tin
- ground turmeric 1/2 tsp
- chicken stock 200ml
- spinach 100g chunk, chopped
- cod fillet 200g, thick, cut into chunks
- fresh egg noodles 300g
- limes 2, 1 juiced, 1 cut into wedges
- fish sauce 1 tbsp
Method
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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.
Nutritional Information
- Kcals 726
- Fat 43.8g
- Saturates 30.4g
- Carbs 47.9g
- Sugars 6.9g
- Fibre 4.5g
- Protein 32.8g
- Salt 3.2g
