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Thai Fish Curry with Rice Vermicelli.png

Thai fish curry with rice vermicelli


  • 300g Mulan Rice Vermicelli-Lai Fen (L) 

  • 800g Royal Horse Tilapia Fillet

  • 1 box Elephant King Green Curry Meal Kit 

  • 1 pcs Mulan palm sugar  

  • 6 Tropical Sunshine EZ-PEEL SHRIMP  

  • 10g Mulan dried shallot  

  • Basil leaves 

  • 4 shallot (chopped) 

  • 2 garlic cloves (chopped) 

  • 3 dried red peppers (chopped) 

  • 2 tsp Turmeric powder 

  • 1 tsp Shrimp paste  

  • 1 tsp fish sauce 

  • 1/4 lime zest 

  • 1/2 lime 

  • 3/4 cup water 

  • 1/2 tsp pepper powder 

  • 1 tsp salt 

  • 1 tsp oil 

  • 1 soft-boiled egg 

  • 1 small cucumber, sliced 

  • 2 Thai red peppers (chopped)

Follow Along


  • Boil the rice vermicelli in hot water 18-20 minutes then rinse with cold water. Place the noodles in a bowl to cool. Set aside.  

  • Crack the eggs and set aside. 

  • Slice the cucumber and set aside. 

  • Marinate shrimp in salt, pepper and oil 10 minutes. Fry in a flat wok. 

  • Cook tilapia in boiling water for 5-7 minutes. Set aside until cool. 

  • Chop cooled tilapia. Add basil leaves, dried red peppers, shallots, garlic, yellow ginger powder, shrimp paste, millet pepper and lime zest, then add 1/4 cup of water. Puree with a hand mixer until smooth. Set aside. 

  • Pour ½ cup of water into a small pot and bring to a boil. Add the spices from the Elephant King green curry package into the pot and simmer 3-5 minutes. Scoop out the spices and discard. Add palm sugar and green curry paste and beat well. Add tilapia sauce and lime juice. Bring to a boil then add coconut powder and stir well. Remove from heat. 

  • Plate the chilled rice vermicelli, pouring green curry sauce on the noodles. Add shrimp. Garnish with sliced shallots, millet peppers, cucumber slices and egg. 

Eat and enjoy!

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