Panang Coconut Fish Curry with Vermicelli Noodles

Panang Coconut Fish Curry with Vermicelli Noodles

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, November 18, 2018.

-Tonight’s Panang curry paste is a touch spicy, so add an amount which suits your taste buds.


Ingredients

FISH CURRY

  • 1 brown onion, thinly sliced
  • 1-2 Tbsp Panang curry paste
  • 1 capsicum, thinly sliced
  • 200ml lite coconut milk
  • ½ cup chicken or veggie stock
  • 1 pack market fish, diced 3-4cm
  • 1 baby cabbage, thinly sliced until you have 3 cups worth
  • 1 baby bok choy, thinly sliced
  • ½ Tbsp fish sauce

Noodles

  • 100g vermicelli noodles

TO SERVE

  • ½ bunch coriander, chopped
  • 1 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 1697 kj
406 kcal
Protein 37.3g
Carbohydrate 30.4g
Fat 14.7g