Simple Thai fish curry

Name: Simple Thai fish curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 15.00 ml peanut oil or sunflower oil; 1.00 red pepper cubed; 400.00 g fish firm, cubed; 400.00 g coconut cream tinned; 30.00 ml curry paste red; 20.00 ml fish sauce; 20.00 g fresh basil torn

4 servings Prep: 15 mins, Cooking: 10 mins

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Tuck into this saucy number to put a smile on your face.

By Food24 November 03 2009

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Ingredients (7)

15.00 ml	peanut oil — or sunflower oil
1.00	red pepper — cubed
400.00 g	fish — firm, cubed
400.00 g	coconut cream — tinned
30.00 ml	curry paste — red
20.00 ml	fish sauce
20.00 g	fresh basil — torn

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Method:

Heat the oil in a saucepan and sauté the red pepper; add the fish and sear lightly.
Mix the coconut cream, red curry paste and fish sauce together and pour over the fish.
Simmer gently for five minutes or until the fish is just cooked.
Stir in the basil and serve with wild rice and lime wedges.

Variation
Thread the fish cubes and red pepper onto skewers to make Thai-style kebabs. Grill them in a sauce and serve on a bed of rice garnished with fresh basil.
As an alternative to fush you could try chicken breast fillets, cubed and threaded onto skewers, grilled and served with the Thai-style sauce.