Fantastic fish dish full of flavours
Thai flavours, silky noodles and crunchy peanuts make this easy-to-prepare fish supper sing.
1-2 spring onions cup picked coriander leaves cup whole, roasted peanuts Bring a medium pot of salted water to the boil.
Heat a drizzle of oil in a medium fry-pan (with a lid) on low-medium heat. Cook shallot/ onion and mushrooms for about 3 minutes, stirring occasionally, until soft. Add curry paste and cook a further 30 seconds, stirring, until fragrant.
Add coconut milk, water, kaffir lime leaf, fish sauce, sugar and soy sauce. Bring to a simmer, then continue to simmer gently for 5 minutes. While sauce simmers, prepare noodles.
Place noodles in pot of boiling water. Stir well to separate strands and cook for 6 minutes (or according to packet instructions). Add bok choy for the last 1 minute cook time, until noodles are cooked and bok choy is just tender. Drain and return to the pot with a drizzle of olive oil to avoid noodles sticking together.
While noodles are cooking, pat fish dry with paper towels and remove any remaining scales or bones. Cut fillets into 2-3cm pieces then add to the pan with curry, making sure fish is submerged.
Cover with a lid and simmer gently for 3-5 minutes, until fish is just cooked through. Remove curry from heat and stir through lemon juice. Thinly slice spring onions on an angle and roughly chop coriander and peanuts.
To serve, divide noodles and baby bok choy between bowls. Spoon over Fish Tom Kha Gai and garnish with spring onions, coriander and peanuts.