Thai Fish Curry

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
  • Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
  • Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
  • Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
  • Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
  • Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
  • Serve with steamed jasmine rice, if desired.
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