Greenwood Ridge Vineyards Noodles in Fish Curry Sauce

Ingredients For the Spice Mixture:

3 tablespoons ginger, chopped

4 garlic cloves

4 shallots, chopped

3 slices of galangal (Thai ginger; may substitute with Laos ginger powder)

2 tablespoons lemon grass, finely chopped

4-6 jalapeno red peppers, chopped (add more to increase spicy heat in the dish)

7-8 kaffir lime leaves, shredded (may substitute with 2 tablespoons of lime rind)

2 tablespoon curry powder (preferably Madras mixture)

Ingredients For the Fish and Noodles:
1/2 lb dried thin wheat noodles

1 pound fish (cod or snapper), cut into 2 inch chunks

2 cups canned coconut milk

1/4 cup fish sauce (if using canned broth, reduce fish sauce to 1/8 cup)

1 cup chicken broth, canned or homemade (if using canned broth, be sure to taste and adjust seasoning because canned broth can be very salty. If too salty, dilute with some water until you obtain the desirable flavor)

4 ounces of bean sprouts, washed and well drained

2-3 sprigs of basil, cut into strips

2 fresh limes, quartered

Directions For the Spice Mixture:
Place the spice mixture in a mortar and pestle or food processor or blender and blend until finely minced. If mixture gets too thick, add a little water to obtain a paste-like consistency. Set aside.

Directions For the Fish and Noodles:
Heat a large pot of water to boiling and cook the noodles until soft. Rinse under cold water in a colander and drain. Arrange the noodles on large, deep plate.

In a large saucepan, heat the coconut milk and stir in the blended spices and cook until fragrant, over medium heat. Then, add the fish sauce and broth and bring ingredients to a boil. Add the fish, turn down the heat and cook for 5 minutes until fish is opaque. Taste and adjust seasoning.

Place the bean sprouts and the basil leaves on top of the noodles and pour the hot fish curry over the noodles. Squeeze the lime directly on the noodles, decorate with lime wedges and serve family style.

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