Ingredients

• 200g packet dried rice noodles
• 1 tablespoon peanut oil
• 1 medium brown onion, finely chopped
• 1 long green chilli, thinly sliced
• 2 tablespoons Thai red curry paste
• 1 lemongrass stalk, trimmed, bruised
• Large pinch ground turmeric
• 400ml can coconut milk
• 4 x 150g skinless firm white fish fillets, cut into 10cm pieces (see note)
• 3 green onions, thinly sliced
• 1/3 cup roughly chopped fresh coriander leaves
• 1 bunch choy sum, trimmed, cut into 6cm lengths
• 100g snow peas, trimmed

Method

• Step 1 Place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork, separate noodles. Drain.
• Step 2 Heat oil in large saucepan over high heat. Add brown onion, chilli, curry paste, lemongrass and turmeric. Cook, stirring, for 5 minutes or until onion has softened. Stir in coconut milk and 1/2 cup cold water. Bring to the boil. Add fish. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked. Stir in green onion and coriander.
• Step 3 Meanwhile, cook choy sum and snow peas in a medium saucepan of boiling water for 30 seconds or until just tender. Drain. Divide rice noodles and vegetables between serving plates. Top with fish and spoon over sauce. Serve.