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Ingredients

1 tablespoon vegetable oil
1/4 cup Thai yellow curry paste
400ml can light coconut milk
500g firm white boneless fish fillets, cut into 6cm pieces (see note)
200g packet dried rice stick noodles
150g green beans, trimmed
1 bunch baby bok choy, halved
1/3 cup frozen peas
1 tablespoon lime juice
1/2 cup roughly chopped fresh coriander leaves
Sliced red chilli, to serve
Lime wedges, to serve

Method

Step 1 Heat oil in a wok or saucepan over medium-low heat. Add paste. Stir-fry for 2 minutes or until fragrant. Add coconut milk. Simmer for 2 minutes. Add fish. Reduce heat to low. Cook, covered, stirring once, for 5 minutes or until fish is just cooked through.
Step 2 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand noodles for 5 minutes or until tender. Using a fork, separate noodles. Drain. Divide noodles among serving bowls.
Step 3 Add beans, bok choy and peas to fish. Cook, covered, for a further 3 minutes or until vegetables are tender. Add lime juice. Stir to combine. Spoon curry over noodles. Sprinkle with coriander and chilli. Serve with lime wedges.

Spicy coconut fish curry with rice noodles

How to make Spicy coconut fish curry with rice noodles

Ingredients

Method