Ingredients
Directions
- For the curry, peel and dice the sweet potato, and Yukon potato medium dice. Large dice red onion, red bell pepper, and add to a large pot, cook for 2-3 minutes. Add your red curry paste and then the coconut milk. Reduce by half and when the potatoes are cooked add the peas and chopped mint and cilantro. Taste for seasoning set aside.
- For the rice noodle, let the noodles soak in water just until they are soft garnish with green onion and reserve for the plate.
- For the fish, deep fry in 350 degree oil for 4-5 minutes and reserve for plating.
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For the plate, in a bowl or past flared plate add you curry to one side and the noodles on the other, down the middle add your your fired fish garnish with cilantro and mint leaves.
Ingredient availability varies by location*
