Thai red fish curry with noodles
Submitted - Ben
Ingredients200g Pad Thai rice noodles
1/4 cup (60ml) peanut oil
600g firm boneless white fish fillets (such as ling), cut into 2cm thick slices
2 garlic cloves, finely chopped
1/2 bunch spring onions, chopped, dark and pale parts separated
1 bunch coriander, leaves picked, roots chopped
1/4 cup (60ml) Thai red curry paste
1 tablespoon fish sauce
150g sugar snap peas
2/3 cup (165ml) coconut cream
1/2 cup (75g) chopped peanuts
Bean sprouts, to serve
Lime wedges, to serve
MethodSoak noodles in hot water for 10 minutes or until soft, then drain. Set aside.
Heat 1 tablespoon oil in a wok over high heat and season the fish. Stir-fry half the fish for 2 minutes or until slightly golden, then transfer to a plate. Repeat with another 1 tbs oil and remaining fish.
Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, white spring onion and coriander root. Stir-fry for 1-2 minutes until softened. Add the curry paste and stir-fry for a further 2 minutes or until fragrant, then add the fish sauce, sugar snap peas, 1/4 cup (60ml) water and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream and remaining spring onion, then toss to combine and warm through.
Divide the noodles among 4 bowls and top with the fish curry. Serve immediately with coriander leaves, peanuts, bean sprouts and lime wedges.