I love a nice thai green or red curry – who doesn’t – but sometimes they are a bit heavy, particularly when you start adding more coconut and yoghurt. For some time I have made a noodle soup version, which I find equally enjoyable, and because there is more liquid, it is more filling for the same calories. It still has all of the taste of a generic thai curry – ginger, chilli, lemon grass, fish sauce, but a little easier on the stomach.
Curry paste is a very personal choice – off the shelf curry paste is ok in a pinch but will usually add a handful or more carbs to the dish, and will usually lack the aromatic hit of a homemade, or genuine thai paste. I’ve provided an option for either.
The recipe below usually makes enough for 3 good sized portions or 6 small starters.24 carbs total (5 or so more for commercial paste)
- 3 tbsp Coconut fat
- 3 Fish stock cubes dissolved in 2 pints of boiling water
- 2 tbsp (heaped) Thai curry paste (red or green to your own preference)
- 2 tbsp Fish sauce (sugar free if possible)
- 250g White fish (cod, hake, basa whatever you like), chopped roughly into inch cubes
- 200g King prawns (if using raw, just add them a couple of minutes earlier
- 120g Pak Choi (chinese cabbage), roughly chopped
- 100g Spring onions, roughly chopped into strands around 2 inches
- 175g Beansprouts
- 200ml Coconut milk
- 3 tbsp Natural plain yoghurt
- 1 packet Konjac based noodles
If using a highstreet supermarket paste from a jar add the following ingredients
- 3 cloves Garlic, crushed
- 1 thumb Ginger, grated
- 1 tsp Ground cumin
- 1 tsp Ground corriander
- 1 Lime, finely grated zest and juice
In a deep frying pan, melt the coconut fat, but do not get it too hot. Add the paste (and additional ingredients if using highstreet paste), and the fish sauce. Do not burn or brown these ingredients, you just want to start releasing the flavours for 30 seconds or so.
As soon as everything is warmed through and mixed, add the spring onion, pak choi, and beansprouts and stir for a minute or two to mix/coat everything. Then, pour in the fish stock, and coconut milk, the noodles and simmer for 5 minutes or so until the greens have wilted. Add the white fish and replace lid for about 5 minutes until just cooked through. Add the yoghurt and prawns, stir, and replace lid for another minute (3 minutes if using raw prawns). Serve!
I sometimes like to use thinly sliced squid rings as well, but these should be added right at the end for only a minute or so to avoid rubber band syndrome.
As you can see, I like to garnish with a bit of chilli, and basil (I didn’t have any Holy Basil to hand!) or fresh coriander works just as well.