Tilapia in Curry Sauce with Rice Noodles
Ingredients
- Ingredients
- 10 grams dried Wood Ear Mushrooms
- 3 Red chili peppers
- 1 carrot
- 2 scallions
- 5 shallots
- 2 Tomatoes
- 4 Tilapia (each 150 grams)
- 3 Tbsps green Curry paste
- 1 can Coconut milk (400 ml)
- 1 Tbsp Tamarind
- 200 grams Wide rice noodle
- salt
- 2 Tbsps dark soy sauce
- 1 tsp Palm sugar
Preparation steps
Soak mushrooms for about 20 minutes in lukewarm water. Rinse chile peppers, remove seeds and cut into thin rings. Peel carrot and cut into thin sticks. Rinse scallions, trim and cut into small rings. Peel shallots and cut into rings. Rinse tomatoes, remove stalks and seeds and chop. Rinse fish fillets, pat dry, cut in half and brush with a thin coat of curry paste. Drain mushrooms and chop.
Remove 2 tablespoons of thick upper layer of coconut milk and place in a hot wok. Add remaining curry paste into the wok and cook for 2-3 minutes while stirring. Then add carrot, leeks, shallots, tomatoes and mushrooms, fry briefly and pour in remaining coconut milk. Add tamarind and stir. Let simmer for about 10 minutes until slightly creamy.
Meanwhile, cook rice noodles in a pot of salted water according to package instructions.
Place fish in the wok, simmer for 3-4 minutes over low heat until cooked and season with soy sauce and palm sugar. To serve, arrange rice noodles in bowls, place tilapia on top and cover with curry sauce. Serve immediately.
