Coconut Fish Curry - The Local Palate

Coconut Fish Curry - The Local Palate

thelocalpalate.com

recipe yields Serves 2 - 16.9-ounce can coconut cream - 10 Curry leaves - 4 ounces shallot, chopped - 6 ounces Maesri red curry paste - Kosher salt - 1

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Ingredients

  • 16.9-ounce can coconut cream
  • 10 Curry leaves
  • 4 ounces shallot, chopped
  • 6 ounces Maesri red curry paste
  • Kosher salt
  • 1 teaspoon brown sugar
  • 13½ ounces coconut milk
  • 2 teaspoons fish sauce
  • Handful thai basil stems, plus whole leaves for garnish
  • Fish of choice (cubed)
  • Roasted eggplant, zucchini, yellow squash or fall squash depending on the season
  • Rice to serve
  • Garnish: mint, lime

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