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
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.