Fish Curry with Rice Noodles

Ingredients:

serves 4

  • 2 tbsp. vegetable or peanut oil
  • 1 large onion, chopped
  • 2 garlic cloves, chopped
  • 3 oz / 75 g white mushrooms
  • 8 oz / 225 g angler fish, cut into cubes, each about 1 inch / 2.5 cm
  • 8 oz / 225 g salmon fillets, cut into cubes, each about 1 inch / 2.5 cm
  • 8 oz / 225 g cod, cut into cubes, each about 1 inch / 2.5 cm
  • 2 tbsp. Thai red curry paste
  • 14 fl oz / 400 ml / 1-3/4 cups canned coconut milk
  • handful of fresh cilantro, chopped
  • 1 tsp. soft light brown sugar
  • 1 tsp. fish sauce
  • 4 oz / 115 g rice noodles
  • 3 scallions, chopped
  • 2 oz / 50 g bean sprouts
  • few Thai basil leaves



( Baking Conversion Table )

Procedures:

Heat the oil in a wok or large skillet and gently sauté the onion, garlic, and mushrooms until softened but not browned.

Add the fish, curry paste, and coconut milk and bring gently to a boil. Let simmer for 2-3 minutes before adding half the cilantro, the sugar, and fish sauce. Keep warm.

Meanwhile, soak the noodles for 3-4 minutes (check the package instructions) or until tender, and drain well through a colander. Put the colander and the noodles over a pan of simmering water. Add the scallions, bean sprouts and most of the basil and steam on top of the noodles for 1-2 minutes or until just wilted.

Pile the noodles onto warmed serving plates and top with the fish curry. Sprinkle the remaining cilantro and basil over the top and serve immediately.

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