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    Thai Red Curry with Haddock and Sweet Potatoes

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    Thai Red Curry with Haddock and Sweet Potatoes

    This spicy fish curry with noodles is simple but so satisfying. It involves very little preparation and cooking time, making it ideal for a midweek supper.

    • Milk Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 400ml can Bart Reduced Fat Coconut Milk
    • 2 small sweet potatoes, peeled and cubed (about 250g)
    • 1-2 tbsp Thai Taste Red Curry Paste
    • 1 tbsp fish sauce
    • 1 tbsp brown sugar
    • 250g Icelandic haddock fillets, skinned and cubed
    • ½ x 250g pack Waitrose Fine Egg Noodles
    • Juice of ½ lime plus wedges, for garnishing
    • Fresh coriander, for garnishing


    1. Place the coconut milk and sweet potato cubes in a shallow saucepan and simmer for 8-10 minutes. Add the curry paste, stir well to disperse and continue to simmer for 5 minutes.
    2. Add the fish sauce and sugar together with the haddock and simmer very gently for 3-5 minutes until the fish is just cooked and flakes easily, and the sweet potatoes are tender.
    3. Cook the egg noodles according to pack instructions and drain well. Divide between two deep serving bowls.
    4. Stir the lime juice into the curry and then spoon the sauce and fish over the noodles. Serve with the lime wedges and garnish with coriander.

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    Cook's tips

    This Thai red curry recipe works equally well with prawns or chicken. Allow extra time if cooking raw chicken and make sure that it is thoroughly cooked with no pink meat.


    Average user rating

    4 stars