Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Thai coconut fish noodles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
