← All recipes

🍽️ Tilapia fillets in creamy curry sauce with rice noodles

685 kcal · 30 min · 4 servings

Ingredients

• 10 g dried Mu-Err mushrooms
• 3 red chili peppers
• 1 carrot
• 2 spring onions
• 5 shallots
• 2 tomatoes
• 4 tilapia fillets (approx. 150 g each)
• 3 tbsp green curry paste
• 1 can coconut milk (400 ml)
• 1 tbsp tamarind
• 200 g rice vermicelli
• salt
• 2 tbsp dark soy sauce
• 1 tsp palm sugar

Instructions

1. 1. Soak the mushrooms in lukewarm water for about 20 minutes.
2. 2. Rinse the chilies, remove the seeds, and slice them into thin rings.
3. 3. Peel the carrot and cut it into thin sticks.
4. 4. Wash and trim the spring onions and slice them into thin rings.
5. 5. Peel the shallots and slice them into rings.
6. 6. Wash the tomatoes, remove the stem end and seeds, and finely chop the flesh.
7. 7. Wash the fish fillets, pat them dry, and cut each fillet in half.
8. 8. Coat the fish pieces thinly with the curry paste.
9. 9. Drain the mushrooms and chop them finely.
10. 10. Take 2 tablespoons of the solid top layer of the coconut milk and add it to a hot wok.
11. 11. Add the remaining curry paste and fry it, stirring, for 2 to 3 minutes.
12. 12. Add the carrots, spring onions, shallots, tomatoes, and mushrooms and fry them briefly.
13. 13. Pour in the rest of the coconut milk and stir in the tamarind.
14. 14. Let the sauce simmer gently for about 10 minutes until it becomes creamy.
15. 15. Meanwhile, prepare the rice noodles according to the package instructions in salted water.
16. 16. Place the fish fillets into the curry sauce.
17. 17. Let the fish cook through over low heat for 3 to 4 minutes.
18. 18. Season the curry with soy sauce and palm sugar.
19. 19. Serve the curry together with the drained rice noodles.

Nutrition per serving

• kcal: 685
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 62 g