Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Red curry cod with noodles by WW

Red curry cod with noodles

8
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Carrot ‘noodles’ help to bulk out traditional rice noodles in this balanced fish dish

Ingredients

Rice Noodles, dry

150 g, wide, flat

Broccoli, raw

200 g, Tenderstem

Calorie controlled cooking spray

4 spray(s)

Carrots, raw

2 medium, peeled and cut into thin ribbons

Thai red curry paste

2 tablespoon(s)

Reduced fat coconut milk, tinned (7.7% Fat)

270 ml

Cod, raw

4 fillet(s), medium

Pak Choi

200 g, quartered

Lime Juice, Fresh

2 tablespoon(s)

Coriander, fresh

1 tablespoon(s)

Instructions

  1. Bring a large saucepan of salted water to the boil. Cook the noodles to pack instructions, or until just tender. Add the broccoli for the last 3 minutes of cooking, followed by the carrots for the last 2 minutes. Drain and separate the broccoli.
  2. Meanwhile, lightly mist a large nonstick frying pan with cooking spray and heat over a medium-high heat. Cook the curry paste, stirring, for 1-2 minutes, or until fragrant. Pour in the coconut milk and 80ml water and bring to the boil. Add the cod, reduce the heat and simmer, covered, for 5 minutes. Then add the pak choi and simmer, covered, for 1-2 minutes more, or until it’s wilted and the cod is cooked through. Stir in the lime juice.
  3. Divide the noodles and carrot mixture between 4 serving bowls. Top with the pak choi and cod. Drizzle with the red curry broth and garnish with the lime wedges and coriander. Serve the broccoli on the side.

Notes

You can create carrot ribbons using a vegetable peeler. They make great crudités for dips

You might like

You might like