Thai Red Fish Curry with Jasmine Rice

Ingredients

Thai Red Fish Curry:

1. Any firm white fish, cut into cubes: 500 gms (I used Cod)
2. Thai red curry paste: 2-3 tbsp, store bought or you can make it at home using this recipe.
   (Note: Use 2 tbsp of paste for a mild taste or 3 tbsp for a spicier version. You can also add some red chilli flakes if you want to make it extra hot)
3. Coconut milk: 1 can (400 gm)
4. Fish sauce: 1 tbsp
5. Red chilli pepper: 1, sliced
6. Brown sugar: 1 tsp
7. Salt: to taste
8. Fresh basil (if available, else use 1 tsp dried basil): 7-8 leaves
9. Fresh coriander: 2 tbsp 
10. Olive oil

Thai Jasmice Rice:

1. Thai jasmine rice: 2 cups, steamed (you may use Basmati rice as well)
2. Garlic: 1 tbsp
3. Dried basil: 1 tsp 
4. Salt: to taste 
5. Olive oil

Instructions:

Thai Red Fish Curry

1. Heat olive oil in a wok and add thai red curry paste. Saute for a minute with a little water (2 tbsp) to make the paste a bit thinner. For a more spicier version, you can add red chilli flakes. Add the coconut milk and mix with the paste until the mixture is homogeneous. Cook for 5 minutes until oil separates and floats to the top.  
2. Add the fish and stir in "gently" with the coconut milk+curry paste mixture until well coated. Bring the mixture to boil and then lower the heat. Simmer until the fish is cooked through. This will take around 5-7 minutes. 
3. Add the brown sugar and fish sauce. Let the curry cook for another minute and then stir in the basil leaves and sliced red chilli.
4. Garnish with coriander.

Thai Jasmine Rice:

1. Heat up a little olive oil in a pan or a wok. Add garlic and saute until golden. 
2. Add the boiled rice with a pinch of salt and dried basil. Do not add any salt if you already added it while boiling the rice.
3. Toss the rice around until everything is mixed well. 
4. Cook, covered on very low heat for ten minutes. Ready to serve.

Serve the curry poured over rice in a bowl or as shown in the picture in this post.

Happy eating! :)