Easy Thai Fish Curry

By á-9182

Thai Curry Sauce is in the Dim Sum Cookbook

Ingredients

• 3-4 fillets of fresh or frozen fish - any type, from sole to salmon
• Handful fresh mushrooms, sliced
• 1 red bell pepper, de-seeded and diced
• 1 medium tomato, cut into small pieces
• Handful of fresh basil
• Handful of fresh coriander
• Fresh lime or lemon wedges for garnish
• Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer

Preparation

Step 1

Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with Thai jasmine rice. Enjoy!