Thai Green Fish Curry with Mung Bean Vermicelli

Thai Green Fish Curry with Mung Bean Vermicelli

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, April 7, 2019.
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Ingredients

Fish Curry

  • 1 shallot, thinly sliced
  • 1/4 -1/2 tsp Thai green curry paste
  • 80ml lite coconut milk
  • 1/2 cup chicken or vegetable stock
  • 1/2 tsp fish sauce
  • 1/2 tsp soy sauce
  • Juice of 1/4 lime
  • 1 pack market fish, sliced 2cm
  • 1 courgette, thinly sliced
  • 1/2 cup frozen peas
  • 1/2 pack baby spinach

Vermicelli

  • 1 pack mung bean vermicelli

To Serve

  • 1 pack sesame seeds
  • 1 bunch Thai basil, picked
  • 1/4 lime, cut into wedges

Steps

  1. Bring a full kettle of water to the boil.
  2. Prep curry ingredients.
  3. Cook vermicelli. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave to cook for about 5 minutes. Drain and snip in a few places. Set 3/4 of the noodles aside (this is leftover).
  4. Cook fish curry. Heat 1/2 tsp of oil in a fry-pan on medium-high heat. Add shallot and cook for 2-3 minutes, until soft. Add curry paste and cook for about 30 seconds, until fragrant. Add coconut milk, stock, fish sauce, soy sauce and lime juice and bring to a simmer.
  5. Once simmering, add fish, courgette and peas and cook for 4-6 minutes, until fish is cooked through and greens are tender. Remove from heat, stir through spinach and season to taste.
  6. Prep garnishes.
  7. Serve vermicelli topped with fish curry. Sprinkle over sesame seeds and Thai basil and squeeze over lime.

Nutritional Information

Energy 1813 kj
433 kcal
Protein 41.5g
Carbohydrate 32.9g
Fat 13.5g