This Thai-inspired fish curry uses a red curry paste along with coconut milk for its sauce. I've used only one Tbsp. of the curry paste, but it should be used according to taste. Use more if you wish the sauce to be more spicy. Any variety of fish fillets that are in season and available could be used in this dish.
Ingredients:
2 lbs. fish fillets,
cut in pieces
1½ Tbsp. vegetable oil
1 Tbsp. Thai red curry paste
4 Tbsp. + 1½ cups coconut milk
1½ Tbsp. fish sauce
1 tsp. brown sugar
¼ tsp. paprika powder or Kashmiri mirch
6 -8 kaffir lime leaves
2 cups sweet potato or pumpkin, cubed
1 Tbsp. Thai red curry paste
4 Tbsp. + 1½ cups coconut milk
1½ Tbsp. fish sauce
1 tsp. brown sugar
¼ tsp. paprika powder or Kashmiri mirch
6 -8 kaffir lime leaves
2 cups sweet potato or pumpkin, cubed
Method:
1. Mix oil, red curry paste and 4 Tbsp.
coconut milk in a skillet.
2. Fry fish fillets in red curry
paste over medium heat until cooked & set aside.
3. Stir in remaining coconut milk, fish
sauce, sugar, paprika and lime leaves.
4. Bring to a boil and add sweet potatoes.
5. Reduce heat to medium-low and simmer until potatoes are cook
5. Add fish back into skillet and simmer for 5 minutes.
5. Transfer
to serving dish and ladle over steamed Basmati rice to serve.
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