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Lime & coconut fish laksa
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200g Thai Taste Folded Rice Noodles
400ml can Essential Reduced Fat Coconut Milk
½ x 190g jar Cooks’ Ingredients Thai Red Curry Paste
400ml chicken or fish stock
1 bunch salad onions, trimmed and shredded
4 frozen Essential Coley Portions, thawed
300g pack Essential Beansprouts
1 lime, cut into wedges
28g pack coriander, leaves roughly chopped
1. Cook the noodles according to pack instructions, then drain and cool under cold water in a colander. Set aside. Warm 4 shallow serving bowls.
2. Heat a wide, deep frying pan over a high heat and add the thicker part of the coconut milk, plus the curry paste. Boil for 2 minutes, then add the rest of the coconut milk, stock and half the salad onions.
3. Add the fish, then simmer gently for 8-10 minutes or until just cooked through. Lift into the warm bowls – don’t worry if they break. Add the beansprouts to the sauce, boil for 1 minute, then add the noodles and heat through briefly. Season and add a squeeze of lime. Spoon the sauce, noodles and beansprouts over the fish, then top with the rest of the salad onions, the coriander and lime wedges for squeezing.
Cook’s tip Use any noodles if they are more readily available. Just change their preparation according to the instructions on the pack. Other fresh or frozen firm fish fillets would also work well here, as would prawns; and if you don’t have red curry paste, then green, yellow, laksa or even a mild Indian curry paste would be a tasty variation.
Typical values per serving:
1 of your 5 a day; high in protein.
This recipe was first published in September 2020.
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