Thai Fish Curry with Noodles
2 tbsp vegetable oil
1 large onion, chopped
2-3 garlic cloves, chopped
handful of white mushrooms
350g white/yellow fish fillet (cod or haddock), cut into cubes
350g salmon fillet, cut into cubes
2 tbsp Thai red curry paste
400g / 1 can coconut milk
handful of fresh coriander, chopped
1 tsp brown sugar
1 tsp fish sauce
2-3 spring onions, chopped
3-4 basil leaves (pref Thai basil), finely chopped
- Heat the oil in a wok 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 the boil. Simmer for 2-3 minutes before adding half the coriander, the sugar and the fish sauce. Keep warm.
- Meanwhile, soak the noodles for 3-4 minutes or until tender, and drain well through a colander. Put the colander and noodles over a pan of simmering water. Add the spring onions, beansprouts and most of the basil and steam on top of the noodles for 1-2 minutes or until just wilted.
- Pile the noodles into a serving bowl and to pwith the fish curry. Sprinkle the remaining coriander and basil over the top and serve immediately.
Taken from "Wok & Stir-Fry" published by Parragon Books Ltd and with a few alterations by me.