This fish curry can be made with any type of white fish fillet. Keep an eye on fish specials at the supermarket.
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|1 tbsp||Red curry paste|
|2 tbsp||Fish sauce|
|1||Lemon, grated rind|
|1||Lime, grated rind|
|1 tbsp||Brown sugar|
|2 tsp||Ginger, grated|
|800 ml||Coconut milk|
|210 g||Dried egg noodles|
|600 g||White fish, fillets|
|1||Lime, for wedges|
- Heat oil in a large saucepan and gently cook curry paste for 5 minutes until fragrant. Add fish sauce, lime juice, rind, brown sugar and ginger. Stir and cook for a further minute.
- Pour in coconut milk and bring almost to the boil. Add noodles and cook for 5 minutes. Add fish and gently cook until just cooked through.
- Serve topped with basil leaves and lime wedges.