This dish is culinary masterpiece where fresh fish fillets are lightly battered and pan fried to perfection! The star of this dish, however, is the Thai red curry sauce which delivers a balance of heat and depth of flavor along with fresh herbs such as kaffir lime leaves Thai basil, adding a burst of freshness & aromas. Whether served over steamed jasmine rice or with fragrant Thai noodles, this dish is surely a winner !
Some of the ingredients used in this recipe are
Ingredients
Oil- 1 tbsp
Red curry paste- 1.5 tbsp
Fish sauce - 2 tbsp
Palm sugar/Jagerry powder -
Kaffir lime leaves- 2-3 finely sliced
Basil leaves- 1 cup
Serrano chillies- 1 (optional)
Coconut milk- 1/2 cup
Fish - 2 medium size fillets (preferably without bones)
Cornflour/Arrowroot flour- 1 tbsp
Directions
1.In a pan add oil, fry the red curry paste for a minute or until the aroma develops. Add coconut milking give it a good mix. Add the Kaffir lime leaves, basil leaves ,palm sugar and fish sauce and mix it well and let it simmer on gentle heat for 1-2 minutes.
2.Coat the fish with cornflour/tapioca flour/arrowroot flour and gently fry the fish until its well cooked.
3.Once the fish is cooked, gently pour the Thai curry sauce on top of it. Garnish with shredded kaffir lime leaves and sera chillies. Serve hot.
Note-( Vegetarians can substitute the fish with exotic vegetables such as asparagus ,paneer,water chestnuts and shiitake mushrooms)
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