All the ingredients you need for a Thai Red Fish Curry – frozen white fish, rice noodles, peanut oil, seasoning, red curry paste, fish sauce, sugar, coconut cream and fresh ingredients coriander leaves, bean sprouts, limes, spring onions, garlic and snap peas can be found at Asian Grocers/Supermarket TANG The Asian Food Emporium at 185 Russell Street, Melbourne.
Recipe Thai Red Fish Curry
Soak the rice noodles in hot water for ten 10 minutes, drain and set aside.
Heat 1 tablespoon of peanut oil in wok over high heat, season the fish and stir fry half until slightly golden, transfer to plate and stir fry the other half with another 1 tablespoon of peanut oil.
Heat another 1 tablespoon oil, add garlic, spring onion and coriander root. Stir fry until softened,
Add curry paste and stir fry 2 minutes, add fish sauce, sugar, snap peas, 60 ml water and cook another 2 minutes until sauce is slightly reduced.
Return the fish to the work with coconut cream and remaining spring onion, toss to combine.
Serve over rice noodles with coriander leaves, peanuts, bean sprouts and lime wedges.
You will find all your authentic Thai ingredients for other delicious Thai dishes such as Thai Chicken Noodle Soup, Pad Thai, Thai Pork Larb Salad, Thai Beef Salad, Thai Chicken Green Curry, Yellow Curry, Sweet Chilli Beef Stirfry and Pad Se-ew at this incredible store. Specialising in bringing the authentic tastes of Asia to Australia,owners Sia and Elisa Tang travel to South East Asia frequently to source the best ingredients, snacks and beverages for their customers.