The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Basa Thai Yellow Curry with Wide Brown Rice Noodles & Sweet Potato
Creamy, gently spiced and packed with flavour, this is a Thai yellow curry the whole family will happily eat. We've dialled down the heat and teamed it with oodles of noodles and a medley of vibrant for a meal that feels as good as it tastes. For little foodies, serve the pepper as crudités on the side, so they can explore at their own pace.
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: 532
Protein: 33g
Carbs: 63g
Fat: 18g
Creamy Basa Thai Yellow Curry with Wide Brown Rice Noodles & Sweet Potato
Creamy, gently spiced and packed with flavour, this is a Thai yellow curry the whole family will happily eat. We've dialled down the heat and teamed it with oodles of noodles and a medley of vibrant for a meal that feels as good as it tastes. For little foodies, serve the pepper as crudités on the side, so they can explore at their own pace.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large saucepan, a large frying pan, a sieve & a measuring jug
Do the prep
- Finely dice the onion. Thinly slice the peppers. Trim the green beans and cut into thirds. Dice the sweet potato into 2cm chunks (peel optional). Halve the lime. Pat the basa dry with paper towel and cut into 3cm pieces
- Dissolve the creamed coconut in the jug with 250ml boiling water
Simmer the curry
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the sweet potato and onion. Cook for 3-4 mins, until softened. Add the pepper (make it kid friendly: leave the pepper out of the curry and serve as crunchy crudités on the side) and cook for another 4-5 mins, until softening. Season with salt and pepper
- Add the yellow curry paste (add less for less heat) and ginger & garlic paste. Cook for 1 min, then stir in the coconut mixture and tamari. Bring to the boil, lay the basa evenly in the pan and simmer for 12-13 mins, until the fish is cooked through and the sweet 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 hot water to a boil. Add the noodles to the saucepan, gently separate with a fork and simmer for 6-7 mins, until cooked. Add the green beans in the final 4 mins of cooking. Drain together and rinse under cold water
- Toss the green beans into the curry (make it kid friendly: serve the green beans on the side instead)
- Squeeze in the juice from half the lime. Season with salt and pepper to taste
Plate up
- Check the basa is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the noodles into bowls then spoon over the Thai basa curry. Garnish with the remaining lime, cut into wedges
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