Lemongrass Fish Curry with Noodles

Lemongrass Fish Curry with Noodles

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 11, 2016.
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Shake noodles with your hands to separate strands.

Ingredients

LEMONGRASS FISH CURRY

  • ½ red onion, finely sliced
  • ¼ cup lemongrass curry paste
  • 1 can coconut cream (shake well before opening)
  • 1 cup chicken or vegetable stock
  • 1 carrot, peeled, cut in half lengthways and sliced 0.5cm on an angle
  • 1 capsicum, core and seeds removed and sliced 1cm
  • 450g fish fillets
  • 350g noodles
  • 1 courgette, cut in half lengthways and sliced 0.5cm on an angle
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon brown sugar

Steps

  1. a full kettle to the boil.
  2. Heat a drizzle of oil in a large pot on medium heat and cook onion for 3–4 minutes, until soft. Add lemongrass curry paste and cook for 30 seconds, until fragrant.
  3. Stir in coconut cream, stock, carrot and capsicum and bring to a boil. Reduce heat and simmer for 5 minutes.
  4. While curry simmers, pat fish dry with paper towels and remove any remaining scales or bones. Cut into 3–4cm pieces and season with salt.
  5. Place noodles in a medium, heatproof bowl and pour over boiling water to cover, drain immediately and set aside.
  6. Add courgette to curry and continue to simmer for 1 minute, then add fish and simmer a further 1–3 minutes, until fish is just cooked through. Stir through fish sauce, soy sauce and brown sugar. Season to taste with salt and pepper.
  7. Divide noodles between bowls and top with lemongrass fish curry.

Nutritional Information

Energy 1950 kj
466 kcal
Protein 29.7g
Carbohydrate 33.0g
Fat 23.7g