Thai Fish Curry
Fish fillets simmered in coconut milk with freshly made Thai green curry paste and aromatic spices. Best served with steamed rice.
|2-3 pounds||white fish, cubed|
|1 tablespoon||thai green curry paste, divided|
|salt & pepper to taste|
|1 tablespoon||lemon juice|
|2 tablespoons||chopped onions|
|1 teaspoon||chopped fresh ginger root|
|1 teaspoon||chopped garlic|
|1 cup||coconut milk|
|2 tablespoons||chopped cilantro|
|1 tablespoon||palm sugar|
|3 to 4||fresh basil leaves|
Marinate the fish cubes in half of the Thai green curry paste for 10 minutes.
Add salt, pepper, and lemon juice and set aside.
Heat some oil in a pan, add the onions, ginger, garlic and sweat for 2 to 3 minutes.
Add the rest of the green curry paste and cook for 1 to 2 minutes.
Then add the coconut milk and the fish cubes. Simmer for 2 minutes. Add the chopped cilantro and palm sugar.
Garnish with basil leaves. Serve with steamed rice.