Thai Red Fish Curry Noodles
Ingredients
The noodles
-
7
ounces
pad thai noodles
The curry
-
¼
cup
peanut oil
-
1
pound
mahi mahi, cut into cubes
-
2
cloves
garlic, minced or grated
-
6
pieces
green onions, chopped
-
¼
cup
thai red curry paste
-
2
tablespoons
soy sauce
-
1
tablespoon
fish sauce
-
1
tablespoon
sambal oelek
-
2
tablespoons
lime juice
-
2
tablespoons
honey
-
⅔
cup
canned coconut milk
-
8
ounces
fresh sugar snap peas
-
½
cup
fresh cilantro, chopped
-
1
piece
mango, diced or sliced
-
½
cup
roasted peanuts, chopped
-
as needed
bean sprouts, red chilies + lime wedges, for serving
Instructions
- Prepare the pad thai noodles according to package directions, usually soaking in hot water for 10 minutes.
- Heat a large skillet over medium heat, add peanut oil, and sear half the fish until cooked through, about 3-5 minutes. Remove and set aside.
- Repeat the searing process with the remaining fish.
- In the same pan, add more peanut oil, garlic, and green onions, cooking for about 1 minute.
- Add the thai red curry paste and cook for another 2 minutes until fragrant.
- Stir in soy sauce, fish sauce, sambal oelek, lime juice, honey, and coconut milk. Bring to a low boil and cook for 5 minutes.
- Add sugar snap peas and the cooked fish to the sauce, cooking until warmed through and the sauce thickens, about another 5 minutes.
- If the sauce is too thick, add more coconut milk to reach desired consistency.
- Remove from heat and stir in cilantro.
- Serve the noodles in bowls topped with curry and garnish with peanuts, mango slices, bean sprouts, and lime wedges if desired.
Nutrition Facts (estimated)
Servings
4 Bowls
Calories
778
Total fat
40g
Total carbohydrates
60g
Total protein
40g
Sodium
1000mg
Cholesterol
80mg
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