| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Thai |
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 500 |
g |
Monk fish or halibut |
| 2 |
tb |
Red curry paste |
| 5 |
tb |
Fish sauce |
| 1 |
|
Onion |
| 2 |
|
Cloves garlic |
| 1/2 |
cn |
Coconut milk |
| 2 |
|
Limes |
| 4 |
|
Spring onions |
| 2 |
|
Stalks Thai basil leaves |
| 3 |
|
Stalks coriander |
| 450 |
g |
Spaghetti |
| 4 |
tb |
Oil |
INSTRUCTIONS
Cut the fish into cubes. Chop the onion, garlic, basil and coriander. Slice
the spring onions and cut the lime into quarters. Boil the spaghetti for 6
minutes and drain well and then place on a large serving plate. Heat two
tablespoons of oil in a wok and fry the onion and garlic and pour over the
spaghetti and mix well.
Heat the remaining two tablespoons of oil in a wok and add the red curry
paste and fry on low heat until the aroma is released.
Add the coconut milk and increase the heat. When boiling add the fish and
continue to boil for five minutes. Add the basil and fish sauce.
Pour over the spaghetti and garnish with the coriander and spring onion.
Leave the lime on the side ready to squeeze before serving.
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