Here is a yummy recipe for spicy Thai fish curry that I cooked last night. I based mine off of the one from www.delicious.com.au & I just changed a few things around. I have it with thin rice noodles (Pad-Thai noodles).
The thing I love about this dish is that even if you aren't the biggest fan of fish (or that fishy taste) this doesn't taste fishy at all, as the curry flavours overpower it. The fish gets very tender and falls apart so it's really easy to eat & it's great for meal prep as the leftovers taste even better once the flavours have had more time to develop.
200g Pad Thai rice noodles
1/4 cup peanut oil
600g firm boneless white fish fillets (I used barramundi, but any white fish like flathead, ling, etc., will be fine), cut into 2cm thick slices
2 garlic cloves, finely chopped
1/2 bunch spring onions, chopped finely
1 bunch coriander, leaves picked, roots chopped
1/4 cup (60ml) Thai red curry paste
2 tablespoons fish sauce
2/3 cup fish stock
1 cup (165ml) coconut cream
1/2 cup (75g) chopped peanuts, to serve
Bean sprouts, to serve
Lime wedges, to serve
Soak 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 the fish for 3 minutes or until slightly golden, then transfer to a plate.
Heat the remaining 1 tablespoon oil in the pan, then and add the garlic, 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, fish stock, and cook for a further 2 minutes or until sauce is slightly reduced. Return the fish to the wok with coconut cream, then toss altogether to combine and simmer 20 minutes.
Divide the noodles among 4 bowls and top with the fish curry. Serve with coriander leaves, peanuts, bean sprouts and lime wedges.
Carbohydrate : 25.4g
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