Penang fish curry

Ingredients

• 400ml can coconut milk, unshaken
• 2 tablespoons penang or Thai red curry paste
• 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces
• 1 1/2 tablespoons fish sauce
• 3 teaspoons brown sugar
• 4 kaffir lime leaves, finely shredded
• 1/2 cup small fresh Thai basil leaves
• 1/4 cup small fresh mint leaves
• Sliced long red chilli and steamed jasmine rice, to serve

Method

1. Heat a wok over medium heat. Spoon thick top layer of coconut milk into wok. Add curry paste. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top.
2. Add fish. Turn to coat. Add remaining coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked through. Stir in fish sauce and sugar. Cook for 1 minute. Stir in lime leaves, basil and mint. Top with chilli. Serve with rice.

Notes

• Cooking the top layer of the coconut milk first is called "cracking", and brings out maximum flavour from the curry paste.

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