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

Level

Easy

Yields

4 servings

Cost

£3.79

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

The Method

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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