Thai Fish Curry with Noodles

    30 minutes

    This is a low calorie Thai curry recipe that is full of flavour and has only 396 calories per serve.


    South Australia, Australia
    5 people made this

    Serves: 2 

    • olive oil spray
    • 1 medium onion, diced
    • 2 cloves garlic, crushed
    • 50g large brown mushrooms, chopped
    • 1 tablespoon Thai red curry paste
    • 150ml coconut milk, see note below
    • 1 teaspoon sugar
    • 1 tablespoon fish sauce
    • 1 (400g) tin baby corn spears, drained
    • 300g firm white fish, cut into bite sized pieces
    • 50g spring onions, sliced diagonally
    • 150g hokkien noodles
    • 1 tablespoon fresh coriander, chopped

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

    1. Heat wok or frying pan on medium to low and spray with olive oil. Add the onion, garlic and mushrooms then cook for 5 minutes, until onions are soft.
    2. Add the curry paste and cook for 1 minute then add the coconut milk, fish sauce and sugar, stir to combine.
    3. Add the corn spears and fish pieces then cook for 5 minutes until fish is cooked. Add spring onions and stir through carefully, taking care not to break up the fish pieces.
    4. Meanwhile put the noodles in a saucepan of boiling water and heat through, then drain.
    5. To serve divide the noodles between two bowls, gently ladle the fish curry over the noodles, then sprinkle with coriander.

    Coconut Milk

    Be careful when choosing your brand of coconut milk as the calorie count varies dramatically.

    See it on my blog

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