Weight Watchers Australia — March 2018

FRIDAY

COST

$4.90

per serve

1 50g dried wide rice noodles (pad Thai noodles)

2 carrots, cut into thin ribbons (see Cook’s note)

2 tbs Thai red curry paste

270ml can reduced-fat coconut milk

4 x 150g firm white fish fillets

1 bunch baby choy sum, chopped

2 tbs lime juice

1 Cook noodles in a large saucepan of boiling salted

water, following packet instructions, or until just

tender, adding carrot ribbons for last 2 minutes of

cooking time. Drain.

2 Meanwhile, lightly spray a large deep non-stick

frying pan with oil and heat over medium-high

heat. Add curry paste and cook, stirring, for 1-2

minutes or until fragrant. Add coconut milk and

⅓ cup (80ml) water and bring to the boil. Add fish.

Reduce heat and simmer, covered, for 5 minutes.

Add choy sum and simmer, covered, for 1-2 minutes

or until fish is just cooked through and choy sum

is wilted. Stir in lime juice.

3 Divide noodle and carrot mixture among serving

bowls. Top with choy sum and fish. Drizzle with red

curry broth.

SERVE WITH 0 SmartPoints value coriander leaves

to garnish, and steamed broccolini and lime wedges

on the side.

THIS RECIPE IS Lactose Free; Gluten Free

and has 3 serves of vegies per serve (including

serving suggestion).

RED CURRY FISH WITH NOODLES

SmartPoints VALUE PER SERVE 8 SERVES 4 PREP 10 mins COOKING TIME 15 mins

Cook’s note

Use a vegetable

peeler to cut the

carrot into ribbons.

96 weightwatchers.com/nz

DINNERS