Thai Fish Noodle Curry

LunchDinner

21 Jan

Written By Kate Brocklehurst

Ingredients

250g Noodles - Pad Thai noodles are ideal.

3 tbsp Brock and Morten Thai rapeseed oil.

600g cod or haddock, cut into chunks.

6 spring onions, chopped.

2 cloves of garlic, chopped.

A handful of chopped corriander.

50ml Thai red curry paste.

1 tbsp fish sauce.

100g sugar snap peas.

150ml coconut cream.

60g chopped peanuts.

A handful of bean sprouts to serve.

Method

Cook off the noodles and set to one side.

Heat half of the Brock and Morten Thai rapeseed oil in a pan and cook the fish over high heat until slightly golden on each side. Set aside once cooked.

Heat the remaining oil in the pan and add the garlic and spring onions. Fry off for a couple of minutes. Add the curry paste and warm through before adding the fish sauce and sugar snap peas. Add in 60ml of warm water and cook until the sauce is reduced. Add the fish back in along with the coconut cream and warm through.

Divide the noodles between 4 bowls and top with the fish curry. Add your toppings of bean sprouts, coriander and peanuts.

This recipe is adapted from one of our favourites from Delicious. A healthy dish that is full of flavour and very comforting.