Thai Fish Curry
|Fish||1 Pound, cleaned, washed and cut into 1" pieces (500 Gram)|
|Green curry paste/Red curry paste||6 Tablespoon (Use Less If You Like The Curry Mild)|
|Coconut milk||4 Cup (64 tbs) (Use Ready Made)|
|Fish sauce/Soya sauce||2 Tablespoon|
|Lemon leaves||4 (Or Nimbu Ke Patte)|
|Salt||1 Teaspoon (Or Use According To Taste)|
|Brown sugar||2 Teaspoon|
|Basil leaves/1 teaspoon dry basil||1⁄2 Cup (8 tbs), shredded|
|Fresh basil leaves/1 teaspoon dry basil||1⁄2 Cup (8 tbs), shredded|
|Sliced chilies||4 (Green Or Red)|
|Chilies||4 , sliced (Use Either Green Or Red Variety)|
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.