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Thai Green Fish-style Fillet Curry with Rice Noodles

Yields1 Serving


 2 Tbsp (30 ml) sunflower oil
 2 garlic cloves, finely chopped
 A knob of ginger, finely chopped
 1 small stalk of lemongrass, finely chopped
 2 Tbsp (30 ml) Thai green curry paste
 1 x 410 g tin of coconut milk
 1 C (250 ml) vegetable stock
 200 g Tenderstem (young) broccoli
 100 g snap peas
 100 g baby corn, sliced lengthways
 Zest and juice of 1 lime
 2 tsp (10 ml) sugar
 1-2 red chillies, sliced (optional)
 A small bunch of fresh coriander, roughly chopped
 ¼ C (60 ml) mixed sprouts
 200 g rice noodles, cooked according to the package instructions
 1 x box 240 g Fry’s Fish-style Fillets, cooked according to the package instructions

Set a large frying pan over medium high heat. Heat the oil and then add the garlic, ginger, lemongrass and curry paste. Stir fry for 2 minutes until fragrant. Add the coconut milk and vegetable stock and stir well to combine. Reduce the heat to a simmer and add the broccoli, snap peas, baby corn, lime zest & juice and sugar and stir to combine. Cook for 6 minutes to soften the veggies and thicken the sauce.


Serve the curry over rice noodles, top with a Fry’s Fish-style Fillet each, Garnish with mixed sprouts, chopped red chillies if using and fresh coriander. Serve with fresh lime wedges for squeezing over just before tucking in.