I love using coconut milk in dishes, even in coffee. It has a mild sweetness that plays very well with starches and proteins.
My previous coconut curry noodle recipe uses udon. This latest one uses brown rice noodles, so it’s more in the vein of Thai cuisine.
I had leftover cod in the freezer; not much, so I mixed it with some Chinook salmon.
The sauce balances salt, sweet and tart elements using coconut milk, curry powder, brown sugar, fish sauce and vinegar (I would’ve used lime, but I didn’t have any at home when I cooked this). Go with your taste buds to decide how much you want of each element.
The colors in this dish are beautiful. The neutral tone of the noodles serves as the base, dressed up with the white, pink and green of the fish and the basil. Pretty and tasty.
1 pack of brown rice noodles
1 can coconut milk
curry powder to taste
fish sauce to taste
white vinegar or lime to taste
brown sugar to taste (I recommend 1-2 tbsp.)
cod (desired amount), sliced
salmon (desired amount), sliced
fresh basil leaves
Bring water to a boil in a pot and cook the noodles until they’re al dente. Should only take about 5 min. Drain and set aside.
Saute the cod and salmon and set aside.
Put a large sauce pan on low heat and add the coconut milk. Stir in the curry, fish sauce, vinegar and brown sugar to taste. Add the flavors slowly and taste often to get the balance right. Once the sauce is to your liking, stir in the noodles and coat them thoroughly with the sauce. Plate the noodles and top with the fish, then garnish with the basil.