Thai Red Fish Curry with Vermicelli and Vegetable Stir-Fry

Steps

1. a full kettle to the boil.
2. In a large heat-proof bowl, pour boiling water over noodles and use a fork to separate strands. Leave for 5 minutes then drain and return to bowl. Set aside.
3. Heat a drizzle of oil in a large fry-pan or wok on medium-high heat. Stir-fry cabbage and carrots for 4–5 minutes, or until wilted but still slightly crunchy
4. Add cooked cabbage and carrots to bowl with cooked noodles, sweet chilli sauce and baby spinach. Toss to combine.
5. Wipe out pan/wok and return to medium heat. Add curry paste and 2 tablespoons of the coconut cream. Cook for 30 seconds, stirring constantly, until fragrant. Add remaining coconut cream, stock, fish/soy sauce, sugar and lemon juice. Bring to a simmer then reduce heat to low.
6. Pat fish dry with paper towels, remove any remaining scales or bones and cut into 3–4cm pieces. Add to pan with Thai curry sauce, ensuring all fish is submerged. Cover with a lid and simmer for 2–3 minutes, or until fish is just cooked through.
7. Divide vermicelli and vegetable stir-fry between bowls. Top with fish and spoon over Thai red curry sauce. Serve with lemon wedges on the side