Thai Curry with Mackerel and Noodles

A fragrant Thai broth featuring mackerel fillets and fine noodles, finished with fresh lime and coriander.

Quick Seafood Noodles Dairy Free Curry Thai

Estimated Nutrition

Calories

445.1

kcal / serving

1780.4 kcal total

Carbs

12.5g

per serving

50.1 g total

Fat

32.2g

per serving

128.8 g total

Protein

26.3g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Thai Red Curry Paste

tbsp

Thai Fish Sauce

Fruits

piece

Lime

Juice and zest

GrainsCereals

100

Fine Noodles

Cooked according to packet instructions

Liquids

500

Coconut Milk

500

Fish Stock

Alternatively vegetable stock

NutsSeeds

bunch

Coriander

Torn

Seafood

piece

Mackerel

Fillets, skin on, bones removed

Vegetables

piece

Red Chilli

Finely chopped

Method

Fry the red curry paste in a large pan for a few seconds.

Add 500ml of coconut milk, 500ml of stock, chopped chilli, fish sauce, and sugar.

Bring the liquid to the boil then reduce the heat.

Add the mackerel pieces and simmer gently until the fish is cooked through.

Place warmed noodles into soup bowls.

Spoon the broth over the noodles and top with coriander, lime juice, and zest.