Posted By: David Mitchell (VIEW COUNT: 5661) PRINT
1 - 2 lbs. catfish (or other firm white fish)
*** you may also add mussles, scallops, etc.
1 red pepper (julienned)
1 yellow pepper (julienned)
1 red onion (thinly sliced)
2 tbsp chopped garlic
2 tbsp chopped ginger
Zest of 1 lemon
1/2 cup chopped cilantro
Thai green curry paste to taste
2 tbsp fish sauce
1/2 (approx) can coconut milk
1/4 cup chicken or fish broth
Dash of white wine
1 lb Thai noodles
Cook you noodles as per the instructions on the box. Some can be boiled in about 7 minutes, others need to be placed in hot, still water for up to 20 minutes. The rest of the recipe will take you about 20 minutes from prep to serving (assuming you have good knife skills) so it's up to you to time the noodles.
Julienne the peppers and onion. In a large, hot pan add a little peanut or canola oil. When oil begins to smoke add the chopped garlic and ginger. Stir a few seconds (do not burn) and then add the onions, peppers and lemon zest. Cook for about a minute.
Add the broth and white wine and bring to a boil. If you are using mussles and / or clams add them now. Cover pan and wait about two or three minutes for mussels / clams to open.
Add the coconut milk, fish sauce and curry paste and stir.
***Note - Thai green curry is VERY hot. Add about 1/3 tsp at a time until it's at the desired heat.
When it begins to bubble add the rest of the fish and cover for 3 - 4 minutes.
Remove cover and, if needed, reduce the liquid until it coats the back of a spoon.
Stir in chopped cilantro and serve immediately over pasta.