Ingredients
-
4 Scallions
-
2 tablespoons Thai red Curry Paste
-
2 tablespoons Canola Oil
-
1 15-ounce can Coconut Milk
-
2 tablespoons Asian Fish Sauce
-
1 pound boneless, skinless Sea Bass
-
8 ounces Rice Noodles
-
3 cups Napa Cabbage
-
Sliced Red Chillies
Directions
Steps
|
1
Done
|
Cook the scallions and curry paste in the oil in a large saucepan over medium heat, stirring often, until tender, 6 to 8 minutes. Add the coconut milk, 2 cups water, and the fish sauce; bring to a boil. |
|
2
Done
|
Add the fish; simmer until opaque, 2 to 4 minutes. Serve with the cooked rice noodles, cabbage, sliced red chilies, and lime wedges. |
