Saturday, 11 August 2012

Thai Fish Curry

Thai Fish Curry with Noodles

serves 4

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

2oz beansprouts

3-4 basil leaves (pref Thai basil), finely chopped


  1. Heat the oil in a wok and gently sauté the onion, garlic and mushrooms until softened but not browned.
  2. 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.
  3. 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.
  4. 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.