Panang Coconut Fish Curry with Vermicelli Noodles

Panang Coconut Fish Curry with Vermicelli Noodles

Ready in 25 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, November 18, 2018.

Ingredients

FISH CURRY

  • ½ brown onion, thinly sliced
  • ½-1 Tbsp Panang curry paste
  • ½ capsicum, thinly sliced
  • 100ml lite coconut milk
  • ½ cup chicken or veggie stock
  • 1 pack market fish, diced 3-4cm
  • ½ baby cabbage, thinly sliced until you have
  • 1½ cups worth
  • 1 baby bok choy, thinly sliced
  • ½ Tbsp fish sauce

NOODLES

  • 100g vermicelli noodles

TO SERVE

  • ½ bunch coriander, chopped
  • ½ pack chopped peanuts

Steps

  1. Bring a full kettle to the boil.
  2. Prep fish curry ingredients.
  3. Cook noodles. Place noodles in a heat-proof bowl with a pinch of salt. Pour over boiling water and leave to soak for 5 minutes. Drain, then cut with scissors in a few places. Remove half and set aside (this is leftover).
  4. Cook fish curry. Heat ¾ tsp oil in a pot on medium-high heat. Cook onion for 2-3 minutes, until softened. Add panang curry paste, capsicum and ½ tsp salt to pan. Cook for a further 1-2 minutes, until fragrant. Add coconut milk and stock and bring to a simmer.
  5. Once simmering, add fish, ensuring fish is submerged and cook for about 1 minute.
  6. Add cabbage and bok choy. Stir to combine and cook a further 1-2 minutes, until fish is just cooked through and veggies have softened. Remove pan from heat, add fish sauce and season.
  7. Prep coriander.
  8. . Serve noodles topped with fish curry, coriander and peanuts.

Nutritional Information

Energy 1724 kj
412 kcal
Protein 38.2g
Carbohydrate 31.3g
Fat 14.8g