4 Persons
Ingredients
- 2 pcs. Trout, char etc.
- 70 g Red Thai curry paste
- 800 ml Coconut milk
- Fish sauce
- Palm sugar
- Peas and aubergines
- Thai basil
Instructions
- Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and add the Red Thai curry paste Heat in it. Fry the paste over a medium heat for 1 to 2 minutes until well dissolved.
- Add the remaining coconut milk, palm sugar and a few tablespoons of fish sauce and heat together. The red Thai curry should taste spicy hot and slightly sweet.
- Cut off the heads of the fish and divide the body lengthways into four equal pieces.
- Cook the fish pieces together with the peas and aubergines in the curry sauce for 10 to 15 minutes. Season to taste again at the end.
- Serve the curry in a bowl and garnish with fresh Thai basil. Serve with steamed Jasmine rice serve.