Springtime Thai Red Fish Curry Noodles.
Can you guys tell I am so ready for spring to roll in tomorrow?
Our weather has been so spring-like (well for the mountains anyway…), it’s been awesome. Really muddy… but awesome. I am well aware that we will for sure have more snow (there is actually a winter storm warning out right now for 6pm tonight), but this spring weather has me excited. Plus, I am loving seeing all the spring produce that’s been arriving at the grocery store. The strawberries have been insanely DELICIOUS and they smell incredible too! This may sound totally odd, but I’d be happy just sniffing them. Makes me think warm summery thoughts.
So I have been kind of having some fun with produce lately. Except yesterday, yesterday’s produce kicked my butt. I just could not get the pictures to look right. You’ll see them eventually and you can tell me what you think, but I felt like Peter outside of Mr. McGregor’s Garden, beautiful produce right in front of me, but I just couldn’t get what I needed.
And on (yet another) totally random note, I am sitting at my desk looking out my window and just saw probably the sweetest thing ever. It reminds me that I have the greatest parents. Seeing as I live (literally) down the hill from them (which yeah, some may find weird, but I love being so close to my fam), I watched my parents head out for their nightly walk just as the sun was setting. Yeah, they mostly walk in the dark…with headlamps. DORKS.
Anyway, watching them tonight reminded me of the night my mom returned from China last Thursday. As they where walking by my window, I caught my dad putting his arms around my mom and giving her one of those half hugs that you do while you are still moving. Something similar to this, but you know not a little boy and his grandpa. Sorry it was oddly the best photo I could find. Dad sort of gave her a little squeeze on the shoulders and looked at her with the biggest smile that literally just read, “I am SO happy you are home”. Now, my mom was only gone for one week, but my parents are the one and a million couple that actually like spending everyday together. Like they go everywhere and do everything together. It still amazes me daily just how much love they can still have for each other after seven kids and 30 years of marriage. Wouldn’t they be tired of each other by now? I mean, jeez.
Regardless, this moment totally made me smile and feel incredibly grateful that am lucky enough to have two parents that actually enjoy each other and are not constantly fighting.
But really, you just had to see the smile my dad gave her to really understand what I am talking about. The two should NEVER be in a movie, but that moment was basically straight out of The Notebook.
Ok, sorry to everyone who now wants to puke their brains out in love disgust. I promise I will stop being all gushy and just move on to these Thai red fish curry noodles.
So, lets talk curry!!
This is a Thai version and it’s possibly one of my favorites. It’s so simple and quick. Full of flavor and yet still so light and fresh! Perfect for these hopefully sunny and warm spring days ahead…well at least in a perfect world.
Honestly, this meal is just so simple there is not too much to say. The Thai flavors are truly amazing and pair so well with the fish. Plus, you get to top the curry with fresh mangos (my all time favorite) AND you get to eat the whole curry over a bowl full of noodles. Now what could be better than that?
Ahh, well maybe a Thursday turning into Friday and finding myself on a sandy palm tree filled beach with clear blue water? Well yea, that might be better, but since that’s NEVER going to happen, I’d gladly eat a couple bowls of this curry and dream about those blue waters and palm tree filled beaches.
Thai Red Fish Curry Noodles.
- 7 ounces pad thai noodles
- 1/4 cup peanut oil
- 1 pound mahi mahi cut into cubes, or your favorite white meat fish
- 2 cloves garlic minced or grated
- 6 green onions chopped
- 1/4 cup thai red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sambal oelek
- 2 tablespoons lime juice
- 2 tablespoons honey
- 2/3 cup canned coconut milk plus more if needed
- 8 ounces fresh sugar snap peas
- 1/2 cup fresh cilantro chopped
- 1 mango diced or sliced
- 1/2 cup roasted peanuts chopped
- bean sprouts red chilies + lime wedges, for serving
- Prepare the pad thai noodles according to package directions (mine said to soak my noodles in hot water for 10 minutes and then drain).
- Meanwhile heat a large high sided skillet over medium heat. Add a drizzle of peanut oil and once hot, add half the fish. Sear the fish until just cooked through, about 3-5 minutes depending on the thickness of your fish. Remove from the pan and place on a plate. Add another drizzle of oil to the pan and repeat with the remaining fish, again adding the fish to the plate once it is finished cooking.
- Return the pan to medium heat and add another drizzle of peanut oil. Add the garlic and green onions, cook for about 1 minute then add the thai red curry paste and continue to cook another 2 minutes or until fragrant. Add the soy sauce, fish sauce, sambal oelek, lime juice, honey and coconut milk. Bring the mixture to a low boil and cook for 5 minutes. After five minutes, add the sugar snap peas and the fish to the sauce. Cook until the fish is warmed through and the sauce has thickened, about another 5 minutes. If desired, add more coconut milk to thin the sauce if it seem too thick for your liking.
- Remove from the heat and sir in the cilantro.
- To serve, divide the noodles among bowls and top with curry. Serve with peanuts, fresh mango slices, bean sprouts and lime wedges if desired.
Babbling finished for today. Let’s eat noodles already!!