Panang Coconut Fish Curry with Vermicelli Noodles

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 half and set aside (this is leftover).
4. Cook fish curry. Heat ¾ tsp oil in a pot on medium-high heat. Cook onion for 2-3 minutes, until softened. Add panang curry paste, capsicum and ½ tsp 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, ensuring fish is submerged and cook for about 1 minute.
6. Add cabbage and 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. Prep coriander.
8. . Serve noodles topped with fish curry, coriander and peanuts.