Servings: 4 · Prep Time: 5 mins · Cooking Time: 20 mins
Total Time: 25 mins

Dinner | Lunch | Fibre

It was a few years back I visited Bangkok and enjoyed a delicious fish dish with a yellow curried sauce. This recipe has been inspired by that evening's meal, but as you would expect I switched out carb noodles for fibre noodles. It tastes very light, coconutty (I know that is not really a word) and indeed authentic.


  • Tuna (4 steaks)
  • Konjac Noodles (400g)
  • Creamed Coconut (150g block)
  • Turmeric (2 tsp (ideally fresh grated))
  • Ginger (1 tbsp chopped)
  • Garlic (4 cloves)
  • Red Bell Pepper
  • Pak Choi (2 stalks)
  • Sweet Chilli sauce (1 tbsp)
  • Lime
  • Black Pepper (sprinkle)


Let me quickly explain about creamed coconut. It comes as a solid block, not as a liquid. By adding warm water it can be made into coconut milk or coconut cream. It is different to the milk or cream you get in a can, which is a liquid extracted from coconut pulp but does not include the coconut pulp itself. Because creamed coconut is from the actual pulp, it has a stronger coconut flavour.

First take your block of coconut and slowly melt it in a pan. To do this add a cup of boiling water and add the turmeric which provides both the flavour and the colour. As it melts, the coconut will absorb the water, so keep adding more water until you get a slightly fluid texture. Also add a little sweet chilli sacue.

While this is heating, in a separate pan, place a drizzle of coconut oil and cook the tuna. If you like it pink, just a minute or two each side will do.

While the coconut is melting and you are making the sauce, quickly flash fry the red bell pepper, garlic, ginger and pak choi.

As the tuna is cooking, add the noodles to the coconut cream and stir constantly for about 2 minutes to help the noodles absorb the flavours of the sauce.

Once everything is cooked stack it together, add a little sauce to the top and sprinkle on some black pepper and drizzle the juice of a lime.