THAI FISH CURRY

Thai Fish Curry is a 20- instant feast how that tastes like a special treat. The fish is tenderly smothered in a savory coconut curry sauce full of delish Thai flavours. You'll love it!

INGREDIENTS

1 pound white fish

3 soupspoons Thai red curry paste ( divided)

2 scoops coconut painting

medium onion, finely minced

2 scoops finely minced vim

3 cloves of garlic, finely minced

1 can 15 ounces coconut milk

water mug

1 teaspoon fish sauce

1 teaspoon coconut or brown sugar

4 mugs hashed greenery ( pictured, green ginger, carrots, and red bell pepper)

 Hashed cilantro and lime juice, to serve

 INSTRUCTIONS

1.Cut the fish into strips about 2 elevation wide. Put the fish dry.

2.Hot the canvas in a large saucepan over medium-high heat. ( See note.) Add the onion, dash and garlic and cook until golden, about 5 flashes. Add the remaining curry paste. Add vegetables and bring to a hickey.

3.Reduce heat to medium-low and add fish. Cover the pot and cook for 5 flashes, or until the fish is no longeropaque.However, you may need to flip the strips over and cook for another 1 to 2 flashes, If your fish is thick enough.

4.Serve with a little diced coriander and a squeeze of lime juice.