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| Baked Haddock |
The last time I made
a version of this, I cooked the fish in the curry - and while delicious, it fell apart into flakes and was not very attractive to look at.
Choo-chee provides a creeping heat that you can feel on your tongue hours afterward, plus it's one of those items that is gluten-free without suffering from being a "mock" version.
This time I dusted the fish with Dizzy Pig Shakin' The Tree and baked it separately (425f 8-10 minutes) to keep it moist and whole.
I followed the directions on the tin, reducing the amount of coconut milk to only one can, and adding a pound of sliced carrots. They simmered until tender, about 20 minutes.
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| Rice Noodles |
Then, instead of boiling the rice noodles separately, I placed a 1/2 package into the simmering broth, turning every few minutes until soft. Saves time and washing up - and all that flavor becomes absorbed by each strand. Pretty sure that is the secret to the flavorful noodles served at the local Thai restaurant.
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| Spicy Carrot Curry |
I placed a cover on, turned off the heat and added a tablespoon of fish sauce to balance the sweetness of the dish. Nearly all the liquid is gone at this point.
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| Rice Noodles |
Tasty taste test! Could have used some sliced fresh chilies to make it hotter - but I am out, and Dan prefers it less spicy.
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| Carrot Curry and Haddock |
Yummy topped with the leftover caramelized onions that I made for an
egg salad sandwich. A little sweet for my taste, and I realized that I had forgotten to add the Thai basil!
Ah well, there's always next time.
