Fish Curry with Konjac Noodles
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Ingredients
- oil for sautéing
- 1 medium onion, finely diced
- 100 grams yellow curry paste
- 400ml tin coconut milk
- 2 tablespoons fish sauce
- 1 capsicum, cut into bite-sized pieces
- 2 zucchini, thinly sliced
- 400 grams firm white fish (I used gurnard), cut into bite-sized pieces
- 1 spring onion, thinly sliced
- 1 long red chilli, thinly sliced
- 800 grams konjac noodles
Instructions
2 steps
- 1
Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and cook until translucent. Add the curry paste and cook for a further minute. Add the coconut milk, fish sauce and capsicum. Bring to a boil; reduce to a simmer. Add the zucchini and fish. Simmer for 5 minutes; add spring onion, chilli and remove from the heat.
- 2
Prepare the konjac noodles according to the packet instructions. Divide the noodles among 4 bowls. Top with the curry and serve immediately.
Progress
0 / 2 steps
