Fish Noodle Curry

Name: Fish Noodle Curry
Prep time: 15 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 150 g Chinese egg noodles; Salt; 1 tbsp Sesame oil; 2 tbsp Thai red curry paste; 400 ml unsweetened canned coconut milk; 120 g shiitake mushrooms; 500 ml fish stock (canned); 400 g fish fillet (such as grouper, pollock, snapper); 2 tbsp fish sauce; 1 lemon (juice); 1 tsp Cornstarch; 1 red chili pepper; parsley

Prep: 15min

| Servings: 4 | Cook: 20min

A fresh fish noodle curry with aromatic Thai curry paste, coconut milk, shiitake mushrooms and a bright lemon finish.

Ingredients

150 g Chinese egg noodles
Salt
1 tbsp Sesame oil
2 tbsp Thai red curry paste
400 ml unsweetened canned coconut milk
120 g shiitake mushrooms
500 ml fish stock (canned)
400 g fish fillet (such as grouper, pollock, snapper)
2 tbsp fish sauce
1 lemon (juice)
1 tsp Cornstarch
1 red chili pepper
parsley

Instructions

1.
Serve the fish ragout in preheated bowls, garnished with chili rings and parsley leaves.