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GREAT SNACK'S

99 Thai Recipes
Serves 4 persons

Red Fish Curry / TOAD TRE PLAA TOO SOD


Mackerel or other meaty fish 400 gr. Red curry paste 2 tbsp. Coconut milk 3 cups Fish sauce 3 tbsp. Palm sugar 2 tbsp. Shredded Kafir lime leaves 2 leaves Sweet basil leaves (horapha) 1 cup Spur chilies, slices 3 pcs.

Wash and clean the fish, remove the head, score diagonally on both sides. Heat 1cup coconut milk in a wok until some of the oil surfaces, add the curry paste and cook with stirring until dispersed and fragrant; then, add the rest of the coconut milk and, when it comes to a boil, add the fish. Simmer for 15 minutes until the fish is done. season to taste with fish sauce and palm sugar. Dip onto a serving platter and garnish with shreds of Kafir lime leaves, sweet basil leaves and chilies.

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