Store-bought curry pastes are magic for making delicious meals happen fast. Konjac noodles are a low-carb noodle alternative that work brilliantly with this fish curry.
Serves: 4
INGREDIENTS
oil for sautéing
1 medium onion, finely diced
100 grams yellow curry paste
400ml tin coconut milk
2 tablespoons fish sauce
1 capsicum, cut into bite-sized pieces
2 zucchini, thinly sliced
400 grams firm white fish (I used gurnard), cut into bite-sized pieces
1 spring onion, thinly sliced
1 long red chilli, thinly sliced
800 grams konjac noodles
METHOD
Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and cook until translucent. Add the curry paste and cook for a further minute. Add the coconut milk, fish sauce and capsicum. Bring to a boil; reduce to a simmer. Add the zucchini and fish. Simmer for 5 minutes; add spring onion, chilli and remove from the heat.
Prepare the konjac noodles according to the packet instructions. Divide the noodles among 4 bowls. Top with the curry and serve immediately.
Cook's note: Find konjac noodles in the pasta section or health food section of your supermarket.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!