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.
Vietnamese-style Basa Curry with Brown Rice Noodles, Pak Choi & Dill
Experience the vibrant flavours of Vietnam with this brilliant basa fish curry. Lemongrass, ginger, and dill bring fragrant flavour to the buttery, responsibly-sourced basa. Coconut cream and a vibrant curry powder create a golden hue. Serve with brown rice noodles, pak choi and mangetout for extra greens.
Prep in 10
High protein
6 plants
Serving size
Ingredients
- 160g mangetout
- 1 unwaxed lime
- 15ml hot honey (honey, chilli extract)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 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)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 1 handful of fresh dill
- 4 garlic clove
- 2 pak choi
- 8cm fresh ginger
- 4 x basa fillets (Fish)
- 80g creamed coconut
Nutritional Information
Calories: 514
Protein: 35g
Carbs: 53g
Fat: 20g
Vietnamese-style Basa Curry with Brown Rice Noodles, Pak Choi & Dill
Experience the vibrant flavours of Vietnam with this brilliant basa fish curry. Lemongrass, ginger, and dill bring fragrant flavour to the buttery, responsibly-sourced basa. Coconut cream and a vibrant curry powder create a golden hue. Serve with brown rice noodles, pak choi and mangetout for extra greens.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Boil a kettle
- Pull out another large saucepan, a measuring jug, a sieve & a grater
Prep time
- Trim the pak choi and cut into bite-sized pieces. Finely grate the garlic and ginger. Finely chop the dill
- Dissolve the creamed coconut in the jug with 600ml boiling water. Dice the basa into 3cm chunks
Time to noodle
- Add the noodles to the saucepan of boiling water, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Get your simmer on
- Heat the other large saucepan with 1 tbsp oil on medium heat. Once hot, add the ginger, garlic, lemongrass puree and curry powder and cook for 1 min. Season with salt and pepper
- Add the coconut mixture, tamari, honey and half the dill. Stir to combine, bring to the boil, then lay the basa evenly in the pan and simmer for 12 mins, until the fish is cooked through
- In the final 3 mins, stir the pak choi and mangetout into the curry and simmer until softened
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Squeeze the juice from half the lime into the curry. Season with salt and pepper to taste
- Serve the noodles into bowls, topped with the basa curry
- Scatter over the remaining dill to finish. Serve with the remaining lime, cut into wedges, for squeezing over
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