Thai Red Curry Fish Noodle 泰式紅咖哩魚 (GF, Dairy-Free, Oil-Free)

thumb_IMG_8645_1024Snow, wind, ice. This weekend, Provo Utah has been covered with a blanket of white snow.   Zoe and I went down for a jog in the parking lot at 6:30am in the morning. The whole ground was covered in white. We marveled at the beauty of the surroundings in those dark early hours. It was breathtaking, especially with the beautiful Utah mountains in the background. The only downside to this weather is attempting not to slip on the icy ground as we head to school every day. Regardless, those are obvious indicators that  it is the perfect day for a heartwarming bowl of spicy soup.

Recently Zoe and I came across a blog “halfbakedharvest”. If you haven’t visited this site, it is absolutely phenomenal. Her photography is absolutely gorgeous. Most importantly, I love her stunning creations. When I saw her Thai red fish curry, my heart stopped. I knew I had to make it!


This show stopping broccoli, fish balanced with the delicate flavors of cilantro, bean sprouts and sweet mango makes a perfect winter, Sunday meal after a visit to the new Provo city temple. We were privileged to be given the opportunity to tour the newest temple in the church. If you don’t know much about temples in our church – they are basically sacred places of worship. Unlike our regular chapels, the temple is a place for worthy members of our church to receive instruction, guidance, revelation from God. Each temple is designed and built with the purpose to bless families so that they can be together forever even after death.

This temple tour was so special. We were able to tour the sealing rooms and bridal rooms . More importantly than its fancy and exquisite design and architecture, there is such a peaceful and reverent feeling in the temple. Years ago, my family and I were sealed to be an eternal family in the Hong Kong temple. Memories of that day ran through my mind as I sat with my sister, side by side in this brand new temple. I felt the spirit confirm to me again that we do have a loving Father in Heaven. He presented us with this temple so that we may receive the comfort and reassurance that family relationships can be perpetuated even after this life. As I stepped out of the temple back into the cold Utah winter, my heart was filled with gratitude for my family and my God.

The finishing touch of the day included a wonderful, warm meal and being able to ponder on the multitude of blessings in my life.



Adapted From halfbakedharvest

Ingredients – Serves 2

  • 3.5 ounces (100g) Rice Noodles
  • 0.5lb mahi mahi or any white fish (we used pollack fish), cut into 1″ chunks
  • 1 clove garlic, minced
  • 3 green onions, chopped
  • 1 tbsp Gluten Free Kikoman soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1/2 tbsp fish sauce (you can find a Gluten Free Brand)
  • 1/2 tbsp sambal oelek (we used gochujang), optional
  • 1/3 cup lite coconut milk
  • 1/2 mango, diced
  • Garnish: Bean Sprout, Roasted Peanuts, Lime wedges, Cilantro

How to Make:

  1. Prepare noodles according to the directions at the back of the package.
  2. Heat a skillet over medium heat. Once hot, add in garlic and green onions. Cook and occasionally stir for 1 minute.
  3. Add in the soy sauce, honey, lime juice, fish sauce, samba oelek, coconut milk. Bring to low boil and cook for 5 minutes.
  4. After 5 minutes, add in the sugar snap pea/broccoli and fish chunks.
  5. Watch the pan carefully, and turn to medium-low heat. Flip the fish and broccoli after 3 minutes. Allow to cook till the fish is done and broccoli is soft. This will take about another 5-10 minutes. You can add in water if it looks like its drying out.
  6. To serve, divide noodles into 2 bowls. Top with curry. Arrange mango slices, cilantro leaves, peanuts, bean sprouts on top.


Zoe  &  Mia

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