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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.