Ingredients
2 tbsp. vegetable or peanut oil
1 large onion, chopped
2 garlic cloves, chopped
3 oz. white mushrooms
8 oz. cod
8 oz. salmon
2 tbsp. red curry paste
1 3/4 cups coconut milk
handful of cilantro, chopped
1 tsp. soft light brown sugar
1 tsp. fish sauce
4 oz. rice noodles
3 scallions, chopped
2 oz. bean sprouts
few Thai basil leaves
Preparation
Heat the oil in a wok or large skillet and gently saute the onion, garlic, and mushrooms until softened but not browned. Add the fish, curry paste, and coconut milk and bring gently to a boil. Let simmer for 2-3 minutes before adding half the cilantro, the sugar, and fish sauce. Keep warm. Meanwhile, soak the noodles for 3-4 minutes (check the package instructions) or until tender, and drain well. 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. 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.
