- 2 flounder fillets (I used flash frozen since I had it available)
- 1 tablespoon of coconut oil
- 1 yellow onion, chopped in cubes
- 1 thai chili, finely chopped (can substitute good pinch of chili flakes)
- 3 teaspoons of ginger, minced
- 1 1/2 tablespoons of curry powder
- 1/2 cup of chicken broth
- 1 can of coconut milk (13.5 fl. oz.)
- Pinch of salt
- Kelp noodles
- 1 stalk of lemongrass, chopped into four pieces and smashed (I didn’t have lemongrass, so I squeezed 1 small lemon)
- 3 kaffir lime leaves* (optional) — didn’t have this either
- Chopped cilantro
- Lime wedges
1 Heat the oil in a pan and add the onion and stir for a few minutes until they become soft and slightly translucent. Add the chilies, ginger, and curry powder and stir for a minute until fragrant.
2 Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil. When boiling, drain and set aside in a separate bowl/container.
3 Boil kelp noodles in boiling water. Drain when slightly soft.
4 Season fish with salt and pepper. Add some oil. Place fish fillets in skillet. Add some garlic for flavor. Reduce heat to medium and cover. Cook for 3-4 minutes until the fish is cooked. Place kelp noodles in a bowl and top with the cooked fish. Spoon previously made sauce over the kelp noodles and fish. Garnish with chopped cilantro and juice from lime wedges.
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