Fish Curry With Rice Noodles

• 2 tbsp. vegetable or peanut oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 3 oz. white mushrooms
• 8 oz. cod
• 8 oz. salmon
• 2 tbsp. red curry paste
• 1 3/4 cups coconut milk
• handful of cilantro, chopped
• 1 tsp. soft light brown sugar
• 1 tsp. fish sauce
• 4 oz. rice noodles
• 3 scallions, chopped
• 2 oz. bean sprouts
• few Thai basil leaves

1. Heat the oil in a wok or large skillet and gently saute the onion, garlic, and mushrooms until softened but not browned.
2. Add the fish, curry paste, and coconut milk and bring gently to a boil.
3. Let simmer for 2-3 minutes before adding half the cilantro, the sugar, and fish sauce.
4. Keep warm.
5. Meanwhile, soak the noodles for 3-4 minutes (check the package instructions) or until tender, and drain well.
6. Put the colander and noodles over a pan of simmering water.
7. Add the scallions, bean sprouts, and most of the basil and steam on top of the noodles for 1-2 minutes or until just wilted.
8. Pile the noodles onto warmed serving plates and top with the fish curry.
9. Sprinkle the remaining cilantro and basil over the top and serve immediately.

vegetable, onion, garlic, white mushrooms, cod, salmon, red curry, coconut milk, handful of cilantro, brown sugar, fish sauce, rice noodles, scallions, bean sprouts, basil

Taken from www.epicurious.com/recipes/member/views/fish-curry-with-rice-noodles-51849581 (may not work)