Thai co­conut fish noo­dles

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Thai co­conut fish noo­dles

20 MIN­UTES SERVES 2 EASY

thai red curry paste 2 tbsp co­conut milk 400g tin ground turmeric 1/2 tsp chicken stock 200ml spinach 100g, chopped cod fil­let 200g, thick, cut into chunks fresh egg noo­dles 300g limes 2, 1 juiced, 1 cut into wedges fish sauce 1 tbsp Put the curry paste in a pan with 2 tbsp of the thick co­conut cream from the top of the can of co­conut milk. Fry for 3-4 min­utes, then add the turmeric, the rest of the co­conut milk and the chicken stock. Sim­mer for 5 min­utes, then add the spinach to the sauce and, once wilted, add the cod, keep­ing it on a very low heat. Heat the noo­dles, fol­low­ing pack in­struc­tions, and di­vide be­tween 2 warm bowls. Stir the lime juice and fish sauce into the curry, then spoon over the noo­dles. Serve with lime wedges. PER SERV­ING 726 KCALS FAT 43.8G SATURATES 30.4G CARBS 47.9G SUG­ARS 6.9G FI­BRE 4.5G PRO­TEIN 32.8G SALT 3.2G

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