Thai Green Curry with Fish Balls and Rice Noodles

A flavorful and comforting Thai green curry featuring tender fish balls, crisp bamboo shoots, and silky rice noodles, all simmered in a creamy coconut milk broth. A quick and easy weeknight dinner!

Prep Time

15 minutes

Total Time

45 minutes

Calories

785 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.79/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Fish•Rice

Cooking Style:

Quick & Easy

Mood:

Comfort Food

Ingredients

Servings

8ozDried rice noodles(Thin or medium-width rice noodles)

£1.50

2tbspCoconut oil

£0.30

2tbspThai green curry paste(Adjust to your spice preference)

£0.75

213.5 oz cansCoconut milk(Full-fat for best flavor)

£3.00

2tbspFish sauce(Or soy sauce for vegetarian option)

£0.25

1tbspPalm sugar(Or brown sugar)

£0.20

1can (8 oz)Bamboo shoots(Sliced)

£1.00

1lbThai fish balls(Fresh or frozen)

£4.50

1Bell pepper(Any color, sliced)

£0.70

0.5cupThai basil leaves(Fresh, roughly chopped)

£1.50

2Lime wedges(For serving)

£0.30

4Kaffir lime leaves(Optional, adds citrus aroma)

£1.00

0.5cupVegetable Broth(Optional, to adjust the thickness of the curry)

£0.15

Total Cost

£15.15

£3.79 per serving

Instructions

1.
Prepare the rice noodles according to package directions. Drain and set aside.
2.
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the green curry paste and cook, stirring constantly, for 1-2 minutes until fragrant.
3.
Pour in the coconut milk and bring to a simmer. Add the fish sauce, palm sugar, and kaffir lime leaves (if using). Stir to combine.
4.
Add the bamboo shoots and fish balls to the pot. Simmer for 5-7 minutes, or until the fish balls are cooked through.
5.
Stir in the sliced bell pepper and cook for another 2-3 minutes, until slightly softened.
6.
Stir in the fresh Thai basil leaves. Remove from heat.
7.
Divide the rice noodles among bowls. Ladle the green curry over the noodles.
8.
Garnish with extra Thai basil and serve with lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (450g)

785 kcal / 3284 kJ

Carbs

65g

25% of RDA

Fat

45g

64% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

15 g

17% of RDA

Sodium

1600 mg

70% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

Adjust the amount of green curry paste to suit your preferred level of spiciness.

For a creamier curry, use only the thick part of the coconut milk from the top of the can.

Add other vegetables like eggplant, green beans, or zucchini for a more substantial curry.

If the curry is too thick, add a little vegetable broth or water to thin it out.

Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Wok or large frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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