Ingredients:
THAI CURRY SAUCE:
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 Tbsp. fish sauce (available at Asian food stores)
1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. brown sugar (or more to taste)
1/2 tsp. turmeric
1 tsp. shrimp paste
1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce
CURRY 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:
Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
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 rice. Enjoy!
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