Bringing Asian flavors to every table
Thai Fish Curry with
Rice Vermicelli
Ingredients
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300g Mulan RICE VERMICELLI-LAI FEN (L)
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800g Royal Horse TILAPIA FILLET
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1 box Elephant King Green Curry Meal Kit
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1 pcs Mulan palm sugar
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6 Tropical Sunshine EZ-PEEL SHRIMP
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10g Mulan dried shallot
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TBD basil leaves
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4 shallot (chopped)
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2 garlic cloves (chopped)
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3 dried red peppers (chopped)
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2 tsp Turmeric powder
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1 tsp Shrimp paste
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1 tsp fish sauce
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1/4 lime zest
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1/2 lime
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3/4 cup water
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1/2 tsp pepper powder
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1 tsp salt
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1 tsp oil
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1 soft-boiled egg
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1 small cucumber, sliced
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2 Thai red peppers (chopped)
Directions
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Boil the rice vermicelli in hot water 18-20 minutes then rinse with cold water. Place the noodles in a bowl to cool. Set aside.
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Crack the eggs and set aside.
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Slice the cucumber and set aside.
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Marinate shrimp in salt, pepper and oil 10 minutes. Fry in a flat wok.
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Cook tilapia in boiling water for TBD minutes. Set aside until cool.
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Chop cooled tilapia. Add basil leaves, dried red peppers, shallots, garlic, yellow ginger powder, shrimp paste, millet pepper and lime zest, then add 1/4 cup of water. Puree with a hand mixer until smooth. Set aside.
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Pour ½ cup of water into a small pot and bring to a boil. Add the spices from the Elephant King green curry package into the pot and simmer 3-5 minutes. Scoop out the spices and discard. Add palm sugar and green curry paste and beat well. Add tilapia sauce and lime juice. Bring to a boil then add coconut powder and stir well. Remove from heat.
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Plate the chilled rice vermicelli, pouring green curry sauce on the noodles. Add shrimp. Garnish with sliced shallots, millet peppers, cucumber slices and egg.