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:

Yield:
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Preparation:
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Cooking:

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.