Thai Fish Curry

1. 1

   Shallow-fry basil leaves in some vegetable oil in a skillet over medium heat until crisp.

2. 2

   Remove to a plate lined with paper towels to drain and set aside.

3. 3

   Cut fish into bite-sized pieces.

4. 4

   Heat 1 tablespoon of vegetable oil in a large pan or wok.

5. 5

   Once hot add curry paste.

6. 6

   Stir for 2-3 minutes or until fragrant.

7. 7

   Add coconut milk and fish sauce and simmer for 8-10 minutes.

8. 8

   Add fish pieces and simmer for 3-5 minutes or until just cooked.

9. 9

   Stir in coconut cream, cilantro and lime juice.

10. 10

    Spoon curry over cooked, plain rice and top with fried basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.