Thai fish curry
Italian sugo in a Thai curry? Trust me, this works.
1 tablespoon rice bran or canola oil
2 tablespoons red curry paste
400 ml coconut milk
200 ml sugo
4 kaffir lime leaves
2 tablespoons fish sauce
1 tablespoon brown sugar
500 g skinless salmon, cut into large cubes (or substitute for a firm white fish)
100 g beansprouts
100 g water chestnuts
100 g bamboo shoots
Thai basil leaves
Heat the oil in a heavy-based pot over medium heat. Add the curry paste and cook, stirring for approximately 1 minute until fragrant.
Add the coconut milk and sugo and bring to a simmer.
Scrunch the kaffir lime leaves in your hand to release more of their flavour. Add the kaffir lime leaves, fish sauce and sugar to the pot. Bring the liquid to the boil, then reduce heat and simmer for 3–4 minutes.
Add the fish and cook for 3–5 minutes, or until cooked through.
Stir in the beansprouts, water chestnuts and bamboo shoots and cook for another 1–2 minutes.
Serve with Thai basil leaves, lime wedges and jasmine rice.
Tips and Variations
- Mussels and prawns make a lovely addition and can be added with the fish and cooked for the same length of time.