Forget ordering takeaway, try making this fragrant red curry king fish at home. It’s quick and easy to prepare and bursting with flavour.
To make the curry paste: soak the dried chillies in hot water for 30 minutes then drain well. Combine the soaked dried chillies with the remaining ingredients in a blender or food processor and blend or process to a smooth paste – add a little extra fish sauce to your blender if you need to keep it running (keep any leftover paste in the fridge for up to 2 weeks)
Heat a work over medium to high heat and add coconut oil
Add curry paste and cook for a minute, until it smells fragrant
Add coconut milk, kaffir lime leaves, palm sugar and fish sauce and bring to a simmer
Add bamboo shoots and fish and cook for 5 minutes, or until fish is cooked through
In the last few minutes add the beans and peas
Now check the seasoning for a hot, salty and sweet taste
Finish with a squeeze of fresh lime juice and fresh herbs
Serve with steamed rice
Finish with some holy basil and lime leaf julienne. Serve with rice.
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