Fish Curry with Konjac Noodles June 3, 2025
Store-bought curry pastes are magic for making delicious meals happen fast. In this recipe, a vibrant yellow curry forms the base of a creamy, spicy sauce that gently poaches pieces of tender white fish. Served over low-carb konjac noodles, it’s a satisfying, lighter take on a classic fish curry that’s full of flavour and comes together in under 30 minutes. Check out the recipe here.
Ingredients
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1–2 tablespoons neutral oil (e.g., canola or sunflower), for sautéing
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1 medium onion, finely diced
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100g yellow curry paste (adjust to taste depending on spice level)
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400ml can coconut milk
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2 tablespoons fish sauce
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1 red capsicum (bell pepper), deseeded and cut into bite-sized pieces
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2 medium zucchini, thinly sliced
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400g firm white fish (such as gurnard, snapper, or cod), cut into bite-sized chunks
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1 spring onion, thinly sliced (optional, for garnish and freshness)
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1 long red chilli, thinly sliced (optional, for garnish and heat)
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800g konjac noodles (2 x 400g packets), rinsed and drained
Method
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Before you begin cooking, dice the onion, slice the zucchini, capsicum, spring onion, and chilli, and cut the fish into bite-sized chunks. Rinse and drain the konjac noodles according to the packet instructions. Set everything aside so it’s ready to go.
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Heat a generous glug of oil in a large sauté pan or deep frying pan over medium heat. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent but not browned.
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Add the yellow curry paste to the pan with the onion. Stir well to coat the onion and cook for about 1 minute. This step helps release the fragrant oils and deepen the flavour of the paste.
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Pour in the coconut milk and fish sauce, and stir until the curry paste is fully combined. Add the capsicum and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer.
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Add the sliced zucchini and the fish pieces to the simmering curry. Make sure the fish is submerged in the liquid. Simmer gently for about 5 minutes, or until the fish is just cooked through and flakes easily. Be careful not to stir too much or the fish may break apart.
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Taste the sauce and adjust seasoning if needed (you may want a touch more fish sauce for saltiness or a squeeze of lime for brightness). Stir in the spring onion and sliced chilli, then remove from the heat.
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While the curry is simmering, prepare the konjac noodles according to the package instructions—usually this means rinsing them under running water and briefly heating them in a pan or microwave. If desired, you can dry-fry them in a non-stick pan for a few minutes to reduce their natural aroma and improve texture.
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Divide the prepared konjac noodles evenly between four bowls. Ladle the hot fish curry over the top, making sure each portion gets a good mix of vegetables and broth. Garnish with extra spring onion or chilli if you like a bit more kick.