Vietnamese-style Basa Curry with Brown Rice Noodles, Pak Choi & Dill

Serving size

1 person 2 people 4 people

Ingredients

½ tsp chilli flakes
1 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
80g mangetout
1 tbsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
2 tsp lemongrass purée

(lemongrass, water, acidity regulator: citric acid, cornflour)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
100g brown rice noodles

(Brown Rice Flour, Water)
2 pak choi
40g creamed coconut
2 basa fillets (Fish)
1 handful of fresh dill

Allergens

Contains: Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	129Kcal	550Kcal
	542kJ	2299kJ
Fat	5.5g	23g
of which saturates	3.2g	14g
Carbohydrates	12g	52g
of which sugars	1.5g	6.5g
Protein	8.7g	37g
Salt	0.42g	1.8g
Fibre	2.6g	11g

Ingredients

0.5 tsp chilli flakes (use half)
1 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
2 tsp lemongrass purée (use half)

(lemongrass, water, acidity regulator: citric acid, cornflour)
1 basa fillet (Fish)
100g brown rice noodles (use half)

(Brown Rice Flour, Water)
80g mangetout (use half)
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
1 tbsp curry powder (use half)

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 handful of fresh dill (use half)
2 pak choi
40g creamed coconut (use half)

Allergens

Contains: Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	573Kcal
	421kJ	2399kJ
Fat	4.1g	24g
of which saturates	2.4g	14g
Carbohydrates	10g	54g
of which sugars	1.5g	8.6g
Protein	7.1g	40g
Salt	0.34g	1.9g
Fibre	2.5g	14g

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Prep in 10 High protein 1/3 daily fibre 6 plants

Vietnamese-style Basa Curry with Brown Rice Noodles, Pak Choi & Dill

Prep time: 10 mins

Total time: 25 mins

Cuisine: Vietnamese

Food group: Fish

Experience the vibrant flavours of Vietnam with this brilliant basa fish curry, infused with fragrant lemongrass and ginger. Coconut cream and curry powder create a golden hue. Serve with brown rice noodles, pak choi, mangetout, and dill for extra freshness.

Cooking Instructions

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.

Before you start

Bring a medium saucepan filled with salted water to a boil
Boil a half-full kettle
Pull out a large frying pan, a sieve & a measuring jug

Do the prep

Trim and cut the pak choi into bite-sized pieces. Roughly chop the dill. Dice the basa into 3cm chunks
Dissolve the creamed coconut in the jug with 300ml boiling water (150ml for 1 person)

Time to noodle

Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water

Build the dish

Meanwhile, heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the ginger & garlic paste, lemongrass puree and curry powder. Cook for 1-2 mins, until fragrant
Add the coconut mixture and tamari to the pan, bring to the boil and simmer for 2 mins
Lay the basa evenly in the pan, then lower the heat and simmer for 12 mins, until the fish is cooked through
In the final 3 mins, add the mangetout and pak choi

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the noodles between bowls, and spoon over the basa curry. Garnish with the dill and chilli flakes (for those who'd like the heat)