Ingredients
- K&N's TenderBrest - 4 fillets
- Oil – 2 tbsp
- Ginger Garlic Paste – 1 tbsp
- Red Curry Paste – 5 tbsp
- Coconut Milk – 2 cups
- Water – 1 cup
- Salt – to taste
- Fish Sauce – 1 tbsp
- Basil – 1 tsp
- Brown Sugar – 1 tsp
- Lemon Juice – 1 tbsp
Method
Thaw K&N's TenderBrest as per instructions on pack and cut into thin strips.
Heat oil and sauté ginger garlic paste. Add red curry paste and coconut milk. Cook to simmer and add water. Cook to a boil and add TenderBrest fillets. Cook on low heat for 10 minutes.
Remove lid and add salt, fish sauce, basil, brown sugar and lemon juice. Continue to stir and cook till oil separates from curry.
Garnish with ginger and serve with rice or noodles.
Red Curry Paste:
Ingredients
- Red Chillies – 8; soaked and sliced
- Onion – ¼ cup; chopped
- White Pepper powder – 1 tsp
- Cinnamon Powder – ¼ tsp
- Salt – to taste
- Lemon Zest – ½ tsp
- Cumin Powder – 1 tsp
- Celery – ¼ cup; chopped
- Garlic – 3 cloves
- Coriander Powder – 1 tsp
- Ginger – 1 tbsp; chopped
- Olive Oil – 1 tbsp
- Water – 2 tbsp
Method
Blend all ingredients together to make a thick paste.