Thai
Thai - Curries
Fish Fillet Curry
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g white fish fillets, cubed
- • 3 tbsp red curry paste
- • 1 can (400ml) coconut milk
- • 2 tbsp fish sauce
- • 1 tbsp palm sugar
- • 1 tbsp tamarind paste
- • 4 kaffir lime leaves, shredded
- • 1/2 cup Thai basil leaves
Preparation Steps
1
Phase 1
Fry the red curry paste in half the coconut milk until the oil splits and the paste is fragrant.
2
Phase 2
Add the remaining coconut milk, fish sauce, palm sugar, and tamarind; simmer into a thick sauce.
3
Phase 3
Gently slide in the fish cubes and simmer for 6 minutes until opaque and cooked through.
4
Phase 4
Sprinkle with the shredded kaffir lime leaves and Thai basil, then serve with jasmine rice.