One-pot fish curry with noodles & pak choi

Thanks to shop-bought curry paste, this spicy dish takes just minutes to throw together. It’s cooked in one pot, so you won’t have a kitchen full of dishes.

SERVES 4 PREP 5 mins COOK 20 mins EASY G

2 tbsp vegetable oil

2 large shallots, finely sliced

4 tsp green Thai curry paste

400ml can full-fat coconut milk

250ml chicken or vegetable stock

1 lime, zested and juiced

1 tbsp fish sauce

4 lime leaves

1 tsp light soy sauce, plus extra to serve

4 skinless firm white fish fillets (such as cod or haddock)

2 heads of pak choi, roughly chopped

1 green pepper, deseeded and finely sliced

300g fresh rice noodles

2 tbsp chopped coriander, to serve

1 red or green chilli, deseeded and

finely chopped, to serve (optional)

1 Warm the oil in a large frying pan or wok over a medium heat. Cook the shallots for 5 mins until softened, then add the curry paste. Stir, then cook for another 3 mins.

2 Add the coconut milk, stock, lime zest and juice, fish sauce, the lime leaves and 1 tsp soy sauce. Bring to the boil, reduce the heat and simmer for 5 mins.

3 Using a spatula, place the fish fillets, pak choi and peppers in the curry. Simmer for 3-4 mins until the fish is just cooked.

4 If eating straightaway, add the rice noodles, being careful not to break up the fish, and heat through for 3-4 mins. Serve sprinkled with the coriander, chilli and extra soy sauce, if you like.

GOOD TO KNOW vit c • 1 of 5-a-day

PER SERVING 643 kcals • fat 25g • saturates 16g • carbs 69g • sugars 5g • ibre 5g • protein 34g • salt 2.1g