Mahi Mahi & Rice Noodles in Curried Coconut Broth

Name: Mahi Mahi & Rice Noodles in Curried Coconut Broth
Total time: 55 min
Yield: 4
Ingredients: 30 ounces coconut milk good quality; 15 ounces light coconut milk; 6 cups chicken broth to desired consistency; 1 pound rice noodles thin, cooked according to package directions; 2 onions large, thinly sliced, divided; 1 cup coconut flakes unsweetened, toasted; 1 cup bean sprouts; 1 hothouse cucumber sliced for garnish, I did not have, optional; 1/4 cup fish sauce to taste; 2 tablespoons palm sugar to taste; 5 medium tomatoes quartered, I used frozen from last summer; 2 tablespoons virgin coconut oil good quality, should smell like coconut; 1 curry paste recipe, see other recipe; 4 pounds mahi mahi cut into chunks; 4 kaffir lime leaves with their middle vein torn out; 1 teaspoon white peppercorns toasted and ground; 2 teaspoons cumin seeds toasted and ground; 4 cloves toasted and ground; 4 teaspoons coriander seeds toasted and ground; 2 teaspoons curry powder; 9 curry leaves fresh or frozen; 10 chile peppers dried California, covered with boiling water t soak for at least 15 minutes; 2 stalks lemon grass trimmed to lower third and thinly sliced; 1 inch galangal piece, peeled and minced; 1 head garlic minced; 1/2 large onion chopped, could also use shallots but onion is what I had; 1 tablespoon shrimp powder dried

THE SPICED LIFE

27Ingredients

55Minutes

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Ingredients

US|METRIC

4 SERVINGS

30 oz. coconut milk (good quality)

15 oz. light coconut milk

6 cups chicken broth (to desired consistency)

1 lb. rice noodles (thin, cooked according to package directions)

2 onions (large, thinly sliced, divided)

1 cup coconut flakes (unsweetened, toasted)

1 cup bean sprouts

1 hothouse cucumber (sliced for garnish, I did not have, optional)

1/4 cup fish sauce (to taste)

2 Tbsp. palm sugar (to taste)

5 medium tomatoes (quartered, I used frozen from last summer)

2 Tbsp. virgin coconut oil (good quality, should smell like coconut)

1 curry paste (recipe, see other recipe)

4 lb. mahi mahi (cut into chunks)

4 kaffir lime leaves (with their middle vein torn out)

1 tsp. white peppercorns (toasted and ground)

2 tsp. cumin seeds (toasted and ground)

4 cloves (toasted and ground)

4 tsp. coriander seeds (toasted and ground)

2 tsp. curry powder

9 curry leaves (fresh or frozen)

10 chile peppers (dried California, covered with boiling water t soak for at least 15 minutes)

2 stalks lemon grass (trimmed to lower third and thinly sliced)

1 inch galangal (piece, peeled and minced)

1 head garlic (minced)

1/2 large onion (chopped, could also use shallots but onion is what I had)

1 Tbsp. shrimp powder (dried)

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Mahi Mahi & Rice Noodles in Curried Coconut Broth

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