Thai Fish Curry with Egg Noodles

    30 minutes

    Here's a delicious and easy curry which is cheap because you can use any whitefish fillets you like. It's full of Thai flavours from fish sauce and red curry paste.

    2 people made this

    Serves: 4 

    • 8 onion shallots, finely sliced
    • 1 red chilli
    • 4 tablespoons Thai red curry paste
    • 2 cups (500ml) fish stock
    • 2 tablespoons Thai fish sauce
    • 400ml coconut milk
    • 2 tablespoons brown sugar
    • ground black pepper, to taste
    • 800g whitefish fillets
    • 400g egg noodles
    • 1 bunch coriander
    • 1 lime

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large frying pan fry the shallots and red chilli in a little oil for about two minutes. Add the curry paste and fry for a further minute on a medium high heat.
    2. Add the stock, fish sauce, coconut milk, brown sugar and a twist of black pepper and simmer gently for around seven minutes until the sauce is slightly reduced.
    3. While the sauce is simmering cook the egg noodles and place into four bowls. The egg noodles will take no longer than three minutes at a gentle simmer.
    4. To the sauce, add the fish fillets (it's your choice to add as four fillets or cut down into eight). The fish will need around three to five minutes to cook on a medium simmer, depending on the thickness of the fillets.
    5. Serve the curry over the rice noodles and add a sprinkle of finely chopped coriander and a squeeze of lime.
    6. Happy eating!

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