Fish Curry

Ingredients	Direction
juice of 1 lime 4 tbsp fish sauce 2 tbsp Thai soy sauce 1 fresh red chile, seeded and chopped 12 oz monkfish fillet, cut into cubes 12 oz salmon fillets, skinned and cut into cubes 1-3/4 cups coconut milk 3 kaffir lime leaves 1 tbsp Thai red curry paste 1 lemongrass stalk (white part only), chopped finely 2 cups jasmine rice, boiled 4 tbsp chopped fresh cilantro	1. Combine the lime juice, half the fish sauce, and the soy sauce in a shallow, nonmetallic dish. Add the chile and the fish, stir to coat, cover with plastic wrap, and chill for 1-2 hours, or overnight. 2. Bring the coconut milk to a boil in a wok and add the lime leaves, curry paste, the remaining fish sauce, and the lemongrass. Let simmer gently for 10-15 minutes. 3. Add the fish and the marinade and let simmer for 4-5 minutes, until the fish is cooked. Serve hot with boiled rice with chopped cilantro stirred through it.

Ingredients

Direction

juice of 1 lime
4 tbsp fish sauce
2 tbsp Thai soy sauce
1 fresh red chile, seeded and chopped
12 oz monkfish fillet, cut into cubes
12 oz salmon fillets, skinned and cut into cubes
1-3/4 cups coconut milk
3 kaffir lime leaves
1 tbsp Thai red curry paste
1 lemongrass stalk (white part only), chopped finely
2 cups jasmine rice, boiled
4 tbsp chopped fresh cilantro

1. Combine the lime juice, half the fish sauce, and the soy sauce in a shallow, nonmetallic dish. Add the chile and the fish, stir to coat, cover with plastic wrap, and chill for 1-2 hours, or overnight.

2. Bring the coconut milk to a boil in a wok and add the lime leaves, curry paste, the remaining fish sauce, and the lemongrass. Let simmer gently for 10-15 minutes.

3. Add the fish and the marinade and let simmer for 4-5 minutes, until the fish is cooked. Serve hot with boiled rice with chopped cilantro stirred through it.