| Ingredients | Direction |
|---|---|
| 2 tbsp vegetable or peanut oil 1 large onion, chopped 2 garlic cloves, chopped 3-oz white mushrooms 8-oz monkfish, cut into cubes, each about 1 inch 8-oz salmon fillets, cut into cubes, each about 1 inch 8-oz cod, cut into cubes, each about 1 inch 2 tbsp Thai red curry paste 1-3/4 cups canned coconut milk handful of fresh cilantro, chopped 1 tsp jaggery or soft light brown sugar 1 tsp fish sauce 4-oz rice noodles 3 scallions, chopped 1/2 cup bean sprouts few Thair basil leaves |
1. Heat the oil in a wok and gently saute the onion, garlic, and mushrooms until softened but not browned. 2. Add the fish, curry paste, and coconut milk and bring gnetly to a boil. Let simmer for 2-3 minutes before adding half the cilantro, the sugar, and fish sauce. Keep warm. 3. Meanwhile, soak the noodles for 3-4 minutes(check the package instructions) or until tender, adn drain well through a colander. Put the colander and 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. 4. 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. |