You can use any white fish for this, preferably firm and chunky. Serves four but easily divided down to two or even one.
- 450g white fish skinned, boned and cut into bite sized chunks
- 25g seasoned flour
- 1 clove garlic crushed, or paste
- 2 tbs red Thai curry paste
- 1 tbs fish sauce
- 1 tin coconut milk
- handful cherry tomatoes
- 20 Thai basil leaves or our own if they are not available
Heat oil in a wok or frying pan. Toss the fish in the flour to coat and fry in hot oil for 3-4 minutes turning to seal. Remove the fish and keep warm. Mix the coconut milk, fish sauce and curry paste. Stir fry the garlic then add the sauce mixture. Bring to a simmer then add the fish back in, with the cheery tomatoes. Simmer for five minutes. Meanwhile stir fry some fresh vegetable and cook some Thai Jasmin or Basmati rice. When all is done, add the basil leaves to the curry and serve.