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Thai-style fish curry

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 7
Servings 4
Time 00:15


  • 15
    peanut or sunflower oil
  • 1
    red pepper, cubed
  • 400
    firm fish, cubed
  • 400
    can coconut cream
  • 30
    (or more to taste) red curry paste
  • 20
    fish sauce
  • 20
    fresh basil, torn


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.

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.


Read more on: fish/seafood  |  sauté

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