Thai green fish-style fillet curry with rice noodles | Nourish plant-based living

Ingredients

• SERVES 4
• True
• 2 tbsp sunflower oil
• False
• 2 garlic cloves, finely chopped
• 1 knob of ginger, finely chopped
• 1 small stalk of lemongrass, finely chopped
• 2 tbsp vegan Thai green curry paste
• 1 can of coconut milk
• 1 cup vegetable stock
• 200g tenderstem broccoli
• 100g snap peas
• 100g baby corn, sliced lengthways
• Zest and juice of 1 lime
• 2 tsp sugar
• 200g rice noodles, cooked
• 1 box of Fry’s Fish-Style Fillets, cooked
• ¼ cup mixed sprouts
• 1‒2 red chillies, chopped (optional)
• 1 small bunch of fresh coriander, roughly chopped
• Lime wedges, to serve