Thai Fish Curry Recipe
Ingredients
| 500 g/ 1 lb fish - cleaned, washed and cut into 1" pieces | ||
| Oil | 3 Tablespoon | |
| 4-6 tbsp red or green curry paste, use less if you like the curry mild | ||
| Coconut milk | 4 Cup (16 tbs), made | |
| 2 tbsp fish sauce or soya sauce | ||
| 3-4 lemon leaves (nimbu ke patte) | ||
| Salt | 1 Teaspoon | |
| Brown sugar | 2 Teaspoon | |
| 1/4 -1/2 cup basil leaves - shredded or 1 tsp dry basil | ||
| 3-4 chillies (green or red) - sliced | ||
Directions
1. Heat 3 tbsp oil. Add curry paste. Fry for 2 minutes on low heat.
2. Add 1/2 cup coconut milk. Mix well. Add fish, fish sauce, lemon leaves, salt and sugar. Cook till nearly dry and fragrant.
3. Add the rest of the coconut milk, adding enough to get a thin curry. Give it one boil. Add basil. Cook for 3-4 minutes, till fish is done. Check salt and add more if needed.
4. Garnish with sliced chillies and serve hot with steamed/boiled rice.
2. Add 1/2 cup coconut milk. Mix well. Add fish, fish sauce, lemon leaves, salt and sugar. Cook till nearly dry and fragrant.
3. Add the rest of the coconut milk, adding enough to get a thin curry. Give it one boil. Add basil. Cook for 3-4 minutes, till fish is done. Check salt and add more if needed.
4. Garnish with sliced chillies and serve hot with steamed/boiled rice.
Chef
