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. Use kitchen scissors to cut noodles in a few places to make them easier to eat. Set aside.
3. Heat oil in a large fry-pan or wok (with a lid) on medium-high heat. Stir-fry cabbage and carrots for 4–5 minutes, until cabbage is wilted and carrots are tender with a slight bite.
4. Add cooked cabbage and carrots to bowl with cooked and drained noodles, along with sweet chilli sauce and baby spinach leaves. Toss to combine and set aside.
5. Wipe out pan/wok and return to medium heat. Add curry paste and 2 tablespoons of coconut cream. Cook for about 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/wok with Thai curry sauce, ensuring all fish is submerged. Cover with a lid and simmer for 2–3 minutes, 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.