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Thai Green Fish-style Fillet Curry with Rice Noodles

Yields1 Serving

Fry's Thai green curry

 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.

Nutrition Facts

Serving Size 4