Fish curry noodles

30 Min
4 People
Rating starstarstarstarstar
Flavoursome curry coconut sauce with fish fillets, broccoli and julienned carrots. Tossed with vermicelli noodles and finished with lime.

No Fish option - replacement is diced chicken breast.
1. Slice white part of spring onions (reserve green ends), chop ginger and garlic. Combine with 3 tsp curry powder (see notes), 1 tbsp sugar, 1 tbsp oil and 1 tbsp soy sauce. Use a stick mixer to blend into a paste.

2. Bring a saucepan of water to the boil. Chop fish fillets into 2-3cm pieces and toss with paste in a bowl, set aside.

3. Add noodles to boiling water and simmer for 2 minutes, or until cooked al dente. Drain and rinse in cold water.

4. Cut broccoli into small florets. Julienne carrots and slice reserved green spring onions tops, keep seperate.

5. Heat a large pan with 1/2 tbsp oil. Add broccoli and fish, stir-fry for 3 minutes. Add any remaining marinade and coconut milk, stir to combine. Gently toss in noodles and carrots.

6. Season with extra soy sauce to taste and squeeze over lime juice. Scatter spring onions on top and serve at the table.

Use curry powder to taste as they can vary in heat. For a very mild curry use 2 tsp curry powder and 2 tsp turmeric. 

Keep noodles separate to the sauce if kids prefer!

No Fish option - replacement is diced chicken breast.

Add chicken to cook 2 minutes prior to adding broccoli to make sure it cooks through in time.
spring onions 1/2 bunch
ginger 40g
garlic 2 cloves
white fish fillets 2 packets
rice vermicelli noodles 200g
broccoli 1
carrots 2
coconut milk 400ml
lime 1

From your pantry:
oil (for cooking), curry powder, sugar (brown), soy sauce