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–+ servings

Thai Red Curry Noodles with Hake

Course: Light Meal, Main Course
Cuisine: Curry, Thai
Keyword: curry, fresh fish, frozen fish, hake, Thai
Servings: 4
Print Recipe

Ingredients

  • 1 Tbsp olive oil
  • 1 pack Mother City Fish hake about 750g, fresh or defrosted, cut into bite-size pieces
  • salt & freshly ground pepper to taste
  • 3 cloves garlic mince
  • 1 red pepper diced
  • 1 onion diced
  • 3 Tbsp red curry paste
  • 1 Tbsp freshly grated ginger
  • 6 cups NOMU chicken stock diluted as per instructions
  • 1 cup coconut milk
  • ½ pack rice noodles
  • 1 Tbsp fish sauce
  • 2 tsp brown sugar
  • 3 spring onions thinly sliced
  • ½ cup fresh coriander leaves chopped
  • ¼ cup fresh basil leaves chopped
  • 2 Tbsp freshly squeezed lime juice

Instructions

  • Heat olive oil in a large stockpot over medium heat.
  • Add garlic, red pepper and onion. Cook, stirring occasionally, until soft, about 3-4 minutes.
  • Stir in red curry paste and ginger until fragrant, about 1 minute.
  • Stir in chicken broth and coconut milk.
  • Stir in fish pieces. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 5 minutes.
  • Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
  • Remove from heat; stir in spring onions, coriander, basil and lime juice; season with salt and pepper, to taste. Serve immediately.