Tilapia Red Curry with Vermicelli

Nutrition per serve

Kcal: 621Fat: 15gSaturates: 4gProtein: 25gCarbs: 94gSugars: 8gFibre: 3gSalt: 1gIron: 5mgCalcium: 182mg

Tilapia Red Curry with Vermicelli

A Low FODMAP recipe written & approved By  

Prep time: 10 mins Cook time: 15-20 mins Total time: 30 mins


1/2 teaspoon garlic infused oil or olive oil

1 cup (120 g) bell pepper, chopped

1 cup (80 g) broccoli, chopped

1/4 cup (20 g) green onion leaves, chopped

1 jar Slightly Different Thai Red Curry Sauce

1/2 lb tilapia, fresh or defrosted

200 g vermicelli noodles


Pour oil into a frying pan on medium heat.

Stir fry the peppers, broccoli, and green onion leaves for 3-4 minutes. Pour in Slightly Different Thai Red Curry Sauce.

Slice tilapia into pieces approximately 3 cm wide. If your filet is not an even thickness, divide pieces into two groups of thinner and thicker.

When curry sauce is hot, add the thicker tilapia pieces. Cook for 2 minutes. Add thinner pieces and cook 1 minute longer. Flip all tilapia pieces and cook for 2-3 more minutes until the tilapia is opaque and flakes easily.

Cook vermicelli noodles according to directions on its package. Serve the curry on top of the noodles

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