Thai Green Fish Curry with Mung Bean Vermicelli

Thai Green Fish Curry with Mung Bean Vermicelli

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, April 7, 2019.
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Ingredients

Fish Curry

  • 1 brown onion, thinly sliced
  • 1/2 Tbsp Thai green curry paste
  • 200ml lite coconut milk
  • 1 cup chicken or vegetable stock
  • 1 tsp fish sauce
  • 1 tsp honey
  • 3/4 tsp soy sauce
  • Juice of 1/2 lime
  • 1 pack market fish, sliced 2cm
  • 2 courgette, thinly sliced
  • 125g frozen peas
  • 1/2 pack baby spinach

Vermicelli

  • 1 pack mung bean vermicelli, string removed

To Serve

  • 1 pack sesame seeds
  • 1 bunch Thai basil, picked
  • 1/2 lime, cut into wedges

Steps

  1. Bring a full kettle of water to the boil.
  2. Prep fish curry ingredients.
  3. Cook vermicelli. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave to cook for about 5 minutes. Drain and snip in a few places.
  4. Cook fish curry. Heat 2 tsp of oil in a large fry-pan on medium-high heat. Add onion and cook for 2-3 minutes, until soft. Add curry paste and cook for about 30 seconds, until fragrant. Add coconut milk, stock, fish sauce, honey, soy sauce and lime juice and bring to a simmer.
  5. Once simmering, add fish, courgette and peas and cook for 4-6 minutes, until fish is cooked through and greens are tender. Remove from heat, stir through spinach and season to taste.
  6. Prep garnishes.
  7. Serve vermicelli topped with fish curry. Sprinkle over sesame seeds and Thai basil and squeeze over lime

Nutritional Information

Energy 1585 kj
379 kcal
Protein 36.7g
Carbohydrate 29.6g
Fat 11.9g