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Creamy Basa Yellow Thai Coconut Curry with Noodles
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Prep in 10
High protein
1/3 daily fibre
New
6 plants
Family-friendly
Serving size
Ingredients
- 1 unwaxed lime
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 200g wide brown rice noodles (brown rice flour (84%), water)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp thai yellow curry paste (lemongrass, shallots, ginger, garlic, galangal, green chilli, kaffir lime zest, water, salt, ground coriander, cumin, coriander, basil, lemon juice, Turmeric, cardamom, cornflour, black pepper, turmeric extract.)
- 80g creamed coconut
- 4 x basa fillets (Fish)
- 80g green beans
- 2 pepper
- 1 onion
- 1 small sweet potato
Nutritional Information
Calories: 543
Protein: 33g
Carbs: 63g
Fat: 19g
Creamy Basa Yellow Thai Coconut Curry with Noodles
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Cooking Instructions
Before you start
- Pull out a large frying pan and a large saucepan
- Boil a half full kettle
- Pull out a sieve, a measuring jug and a peeler
Do the prep
- Finely dice the onions. Thinly slice the peppers. Trim the green beans and cut into thirds. Cut the sweet potato into 2cm chunks (peel optional). Half the lime, cut 1 half into 4 wedges. Pat the basa dry with paper towel and cut into 3cm pieces
- Dissolve the creamed coconut in the jug with 250ml boiling water
Start sizzlin'
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the sweet potato, onion and pepper (make it kid friendly: serve the pepper as crunchy crudités on the side). Cook for 5-6 minutes until softened. Season with salt and pepper
- Add the thai paste. Cook for 1 minute, then add the coconut mixture. Bring the sauce to a boil, lay the fish evenly in the pan, then simmer for 12 mins, until the fish is cooked through and the potato is tender
- Add a splash of water if the sauce is too dry
Boil the noodles
- Meanwhile, bring a large saucepan filled with salted water to a boil. Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Drain the noodles, then rinse under cold water. Add the green beans in the final 4 minutes of cooking
- Gently toss the noodles & green beans with the curry (make it kid friendly: serve the green beans on the side instead)
- Add the tamari and squeeze in the juice from half the lime. Season to taste
Serve up
- Check the basa is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the thai curry into bowls, garnish with the lime wedges
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