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Ingredients
- 200g dried vermicelli
- 1 tbsp vegetable oil
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- 2-3 tsp fish sauce
- 500g firm white fish fillets, cut into bite-size pieces
- 140ml coconut cream
- Handful coriander leaves
- 2-3 tsp fresh lime juice
- 15 basil leaves fried in hot vegetable oil
Method
Cook vermicelli in boiling water for about 2 minutes or until tender. Drain. Heat vegetable oil in a large pan or wok and add curry paste. Stir for 2-3 minutes or until aromatic. Add coconut milk and fish sauce and simmer for 8-10 minutes. Add fish pieces and simmer for 3-5 minutes or until just cooked. Stir in coconut cream, coriander and lime juice. Place vermicelli in three bowls and spoon curry on top.
Garnish with fried basil leaves.
