Description
A quick and fragrant coconut-based yellow curry featuring tender white fish, soft rice noodles, and crisp vegetables for a comforting, vibrant weeknight meal.
Ingredients
1 tsp oil
2 cloves garlic, crushed
1 spring onion, finely chopped
1 Tbsp yellow curry paste*
2 tsp brown sugar
1 vegetable stock cube*
2 cups boiling water
50 g vermicelli rice noodles
60 g green beans, chopped
1/2 red capsicum, finely sliced
270 ml coconut cream
400 g firm white fish, cut into chunks
1 Tbsp lemon juice
To Serve: Fresh herbs, chopped
Spring onion, chopped
Lemon wedges
Instructions
- Heat the oil in a large frying pan over low heat. Add the garlic and spring onion and sauté for about 1 minute.
- Once the garlic begins to brown, stir in the yellow curry paste and brown sugar.
- Dissolve the stock cube in the boiling water, pour into the pan to deglaze, and bring to a simmer.
- Add the rice noodles and stir gently as they soften. Add the green beans and capsicum and mix through.
- When the noodles are cooked, add the coconut cream, season with salt and pepper, and stir to combine.
- Place the fish chunks on top of the curry and simmer for 2–4 minutes, until cooked through.
- Stir in the lemon juice gently.
- Serve topped with fresh herbs, chopped spring onion, and lemon wedges.
Notes
Swap yellow curry for green or red curry paste for more heat.
Add zucchini, spinach, broccoli, or snow peas for extra vegetables.
Replace fish with prawns for a seafood variation.
Serve with rice instead of noodles for a classic curry bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 55mg
