quick coconut fish curry with soba noodles

serves 2

OK let’s pretend the weather is getting better and try out a springy recipe for the week! This is a quick fish curry with soba noodles (but udon, rice or even egg noodles would work), in an aromatic coconut broth, flavoured with distinctive fragrant lemon grass and a hit of fiery chilli – you could add a little grated ginger too if you fancy, but using a good quality Thai-style curry paste gives a great base to work from. The recipe feeds two, and it’s a perfect mid-week dinner to share a deux, but also multiplies easily to feed more.

Aaaand as usual I am here, tea in hand about to head out for my walk. Henry is snuggled up with Dougie (little old man border terrier) trying to get back to sleep and Maggie (the feral white westie) is probably weeing on the carpet somewhere. Last week was another busy one with My Food Bag, I really am enjoying the opportunity to go ‘out to work’ and enjoy the laid-back vibe they have – music playing and a casual, enthusiastic environment with a young team. Thursday night was my ‘out twice’ for drinks night where I went out for a catch up with some lovely girlfriends, came home, saw ‘come and plaaaaaay’ texts from more friends when I get home, so rustled up an uber and went out again! All in all it wasn’t quite as debauched as it may sound, but a hoot nonetheless. Saturday was spent gardening all day (hurrah it didn’t bloody rain for five minutes) and the evening was spent watching rugby and enjoying the hospitality of good mates. Yesterday it was back to work with the last of my Dish spread for the next mag…so no rest for the wicked. Pog spent a few days on Waiheke and is now back and ready to gear up for his last week before heading down to Welly. It’s so brilliant having him here, it’ll be poo when he goes! Meanwhile Hoob has been flying solo while Raven has been away, and uni has been on break, but is now about to get back in the swing of things as the end of the year looms. I can’t wait to head down for his 21st…wooooo!

Right then, that’s enough words from me, my walk beckons. Have a great week, and I hope you enjoy the latest recipe…

1 teaspoon vegetable oil
2 tablespoons Thai green curry paste
400mls coconut milk (use ‘light’ if preferred)
1 stem lemongrass
1 small red chilli, sliced (reserve ½ for garnish)
1 tablespoon brown sugar
1 tablespoon fish sauce
300grams white fish such as terakihi or gurnard
2-4 baby bok choy, bases removed, separated into leaves
200 grams soba noodles
1/3 cup coriander leaves

Heat the oil in a medium pot and bring a separate pot of water to boil. Add the Thai curry paste to the oil and cook for 1 minute then add the coconut milk. Bash the lemongrass with a rolling pin to split it and allow the flavour to infuse the milk, and add to the pot. Add the chilli, brown sugar and fish sauce to the coconut milk, cover and bring to a simmer. Meanwhile cook the soba noodles according to the packet instructions, mine were for 7 minutes, and drain well. Add the fish to the coconut milk, cover and simmer for 4-5 minutes or until the fish is cooked through. Remove the lemongrass and add the bok choy to the coconut milk and cook for 1 minute. Divide the drained noodles between two serving bowls. Spoon over the fish and bok choy and pour over the coconut milk. Garnish with reserved chilli and coriander leaves to serve.


  1. So, I figured I could make the curry sauce and do fish for one first night and fish for one second night – all was going to plan and delicious smells from the kitchen when a friend arrived to visit. His first comment was: ‘Jeez, that smells good Al – is there enough for two?’
    Me: ‘Um, yeah, there is actually’
    Buddy: ‘Sweet, I’ll set the table’
    Me: ‘Enough for me tonight and me tomorrow night – go home!!’

    Yummy curry Sarah, thank you – I’ll share next time – maybe!

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