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1
The Marinade, prepare at least 1-2 hours before, or even overnight:.
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2
Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish.
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3
Add the chile and the fish (or tofu), stir or use your hands to coat.
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4
Cover and let chill for 1-2 hours, or overnight.
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5
(If the fish or tofu is not fully immersed, turn the pieces part way through marinating).
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6
Ready to cook:.
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7
Start your rice as per package directions.
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8
Depending on the sort you are using, the cooking time will vary.
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9
Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass.
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10
Simmer gently for 10-15 minutes.
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11
Add the fish, the marinade and red bell pepper or other veg if you're using one.
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12
Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked.
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13
If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked.
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14
At this point you may want to add a pinch of brown sugar if it tastes too sour or salty.
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15
Stir the chopped fresh cilantro through the hot boiled rice.
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16
Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch.
