Thai pollock curry with egg noodles

Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. Get a large frying pan on to the heat and fry off the finely sliced shallots and red chilli in a little oil for about two minutes. Then add the curry paste and fry off for a further minute on a reasonably high heat. You need to cook that paste out.
2. Now add the stock, fish sauce, coconut milk, brown sugar and a twist of black pepper and bring up to a gentle simmer for around seven minutes - we want to reduce the sauce down a little to intensify the flavours.
3. Whilst the sauce is simmering cook through the egg noodles and place into four bowls. The egg noodles will take no longer than three minutes at a gentle simmer.
4. The sauce should have reduced a little now. So add the Pollock fillets (it's your choice to add as four fillets or cut down into eight). The Pollock will need around three to five minutes to cook on a medium simmer dependant on the thickness of the fillets.
5. Now we're ready to serve - serve the curry over the rice noodles and add a sprinkle of finely chopped coriander and a squeeze of lime.
6. Happy eating!

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