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Fish Curry with Rice Noodles

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Serves: 4
2 tbsp vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, chopped
85g / 3 oz button mushrooms
225g / 8oz monkfish, cut into 2.5cm / 1in cubes
225g / 8oz salmon fillets, cut into 2.5cm / 1in cubes
225g / 8oz cod fillets, cut into 2.5cm / 1in cubes
2 tbsp Thai red curry paste
400g / 14oz canned coconut milk
handful of fresh coriander, chopped
1 tsp brown sugar
1 tsp Thai fish sauce
115g / 4oz dried rice noodles
3 spring onions, chopped
50g / 2oz beansprouts
few fresh Thai basil leaves

Heat the oil in a preheated wok or large frying pan over a medium heat, add the onion, garlic and mushrooms and cook, stirring frequently, for 5 minutes 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 and the sugar and fish sauce. Keep warm.

Meanwhile, soak the noodles in enough boiling water to cover in a heatproof bowl for 3-4 minutes until tender, or cook according to the packet instructions. Drain well through a metal colander. Put the colander and noodles over a saucepan of simmering water. Add the spring onions, bean sprouts and most of the basil and steam on top of the noodles for 1-2 minutes until just wilted.

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

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