Thai Red Curry with Fish.
Ingredients.
700g / 1 1/2 lbs of firm white filleted fish steaks, eg. cod. Cut into bite sized pieces.
3 tablespoons of sunflower or vegetable oil.
400ml / 14 floz of tinned coconut milk.
3 tablespoons of fresh chopped basil leaves.
Ingredients for the red curry paste.
2 tablespoons of sunflower oil.
2 tablespoons of chopped red bell pepper.
1 to 7 red cayenne peppers.(depending on how hot you like it.)
2.5cm / 1 inch piece of ginger root, peeled and chopped.
2 teaspoons of paprika.
1/2 a teaspoon of ground coriander.
1/2 a teaspoon of ground cumin.
1 teaspoon of very finely chopped lemon grass.
1/2 a teaspoon of shrimp paste.
1 teaspoon of fish sauce.
To make the red curry paste put all the ingredients into a blender with just enough water to make a thick paste.
Red Curry with Fish, Recipe Method.
1. Heat the oil in a wok or heavy based frying pan, add the red curry paste and stir fry for about 1 minute.
2. Add the coconut milk and simmer for about 5 minutes, stirring occasionally to allow the coconut milk to thicken, it may look as though it is curdling, but dont worry it cant.
3. Add the fish and cook for 7 to 8 minutes, stirring frequently but gently. If the sauce looks to need a little water, add it sparingly.
4. Add the basil leaves and continue to cook for about 3 minutes or until the fish is fully cooked.
Serves 4.
