Your cart is empty
Prep
5m
Cook
15m
Total
20m
Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Turn cooking mode on
Start the curry
1.
Heat the oil in a large deep frying pan or saucepan. Add the curry paste, ginger and garlic and fry for 1–2 minutes until fragrant.
1 tbsp Neutral oil
1-2 tbsp Thai red curry paste
1 tsp Ginger
2 Garlic cloves
Build the sauce
1.
Add the coconut milk and stock. Stir well and bring to a gentle simmer.
400 ml Coconut milk
250 ml Chicken or vegetable stock
Add the veg
1.
Add the pepper and simmer for about 4 minutes.
1 Red pepper
Add the frozen fish
1.
Put the frozen fish straight into the curry. Cover and gently simmer for 6–10 minutes, depending on the size of the pieces. Don't aggressively boil it or it'll break up.
300–400 g Frozen white fish
Noodles go in
1.
Once the fish is almost cooked, push it to one side and add the rice noodles directly into the liquid. They should be submerged as much as possible. Cook according to the noodle packet, usually 3–5 minutes, gently loosening them with tongs.
150 g Rice noodles
Season
1.
Add fish sauce, sugar and lime juice. You want salty, spicy, slightly sweet and a little sour. Add more fish sauce for salt, lime for acidity and sugar if it's too sharp.
1 tbsp Fish sauce
1–2 tsp Palm or brown sugar
1 Lime
Finish
1.
Carefully break the fish into large chunks through the noodles, or leave the fillets whole and serve them on top. Finish with coriander, fresh chilli and another squeeze of lime.
1 handful Coriander
1 Red chilli
For
2
M
I
300–400
g
Frozen white fish, cod, haddock, pollock, tilapia etc.
150
g
Rice noodles
1-2
tbsp
Thai red curry paste
1
tbsp
Neutral oil
400
ml
Coconut milk
250
ml
Chicken or vegetable stock
1
tbsp
Fish sauce
1–2
tsp
Palm or brown sugar
1
tsp
Ginger, grated
2
Garlic cloves, grated
1
Red chilli (optional)
1
Red pepper, sliced
1
Lime
1
handful
Coriander
1
tsp
Soy sauce, optional
Only visible to you
Made it?
Cancel
