Panang Coconut Fish Curry with Vermicelli Noodles

Panang Coconut Fish Curry with Vermicelli Noodles

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, November 18, 2018.
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Tonight’s Panang curry paste is a touch spicy, so add an amount which suits your taste buds. Use your leftover noodles for the base of a noodle salad. Perfect for lunch on the go.

Ingredients

FISH CURRY

  • ¼ brown onion, thinly sliced
  • 1-1½ tsp Panang curry paste
  • ¼ capsicum, thinly sliced
  • ¼ cauliflower, cut into small florets
  • 50ml lite coconut milk
  • ¾ cup chicken or veggie stock
  • 1 pack market fish, diced 3-4cm
  • 1 bok choy, thinly sliced
  • 1 tsp fish sauce

NOODLES

  • 100g vermicelli noodles

TO SERVE

  • ½ bunch coriander, chopped
  • 1 Tbsp 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 ¾ of the noodles and set aside (this is leftover).
  4. Cook fish curry. Heat ¼ tsp oil in a pot on medium heat. Cook onion for about 2 minutes, until softened. Add panang curry paste, capsicum, cauliflower and a pinch of 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. Cook for about 1 minute, ensuring all fish is submerged.
  6. Add 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. Serve noodles topped with fish curry, coriander and peanuts

Nutritional Information

Energy 1782 kj
426 kcal
Protein 41.2g
Carbohydrate 34.7g
Fat 13.9g