Mahi-mahi curry laksa

I miss my kitchen so much it's almost three weeks not to cook for dinner, Finally I can stock the fridge and ready to cook again.
I made fish curry laksa mixed with vegetables I have on hand, you can use bean sprout or any green vegetables you like.
I use mahi-mahi fillet for this fish curry laksa or you can use salmon fillet if you like, those type of fish is good to use in curry or soup.

The saltyness from fish sauce no need to add salt in this laksa, but if you do, you can add more salt or fish sauce, Served on rice noodles,vermicelli or any cooked noodles is best.

 Ingredients :

- juice and zest of 1 lime
- 2 Tbsp sesame oil
- 1 red chili,seeded and finely chopped
- 2 clove garlic,peeled
- 4 shallots peeled
 -1 inch fresh ginger
- 2 Tbsp fish sauce
- 1 teaspoon curry powder
- 1/2 teaspoon palm sugar
- 2 cups vegetable stock
- 3 cups coconut milk
- 2 inch lemon grass/smashed
- 2 cups baby carrot
- 2 cups green beans
- 14 oz rice noodles/vermicelli
- 1 lb mahi-mahi or salmon fillet/cut in cube


Directions:
Put the first 10 ingredients in a food processor and blend to a paste
place a large saucepan over medium heat add the  spice paste fry for about 2 minutes
Add the stock coconut milk carrot and green beans and bring to a boil, until carrot and green beans are soft, turn into low heat/simmer
Add fish mahi-mahi or salmon cube, cook for about 5-8 minutes or until the fish are cooked.

Meanwhile,,,
Soak rice noodles in warm water until soft and drain or if use any noodles follow cooking direction on the package
place a handful rice noodles/vermicelli or any noodles in each bowl,then ladle in the laksa broth
sprinkle with cilantro leaves or green onion (optional) and  ready to serve.