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| Best served with rice |
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| Key ingredients |
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| Stir frying |
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| Mixing everything |
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| Final look |
My family loves eating fish, and because of that, I just couldn't resist the opportunity to cook them one meal when I found this recipe from Simply Quick & Easy cookbook.
INGREDIENTS:
2 tbsp vegetable oil
1 lb tilapia fillet (or the fish of your choice)
1/2 cup seasoned flour
1 clove garlic, finely chopped
2 tbsp red curry paste
1 tbsp fish sauce (nam pla)
1 1/2 cup low fat coconut milk
6 oz cherry tomatoes, halved
20 fresh basil leaves
rice or baked potatoes to serve
DIRECTIONS:
Heat the vegetable oil in a large preheated wok.
Using a sharp knife, cut the fish into large cubes, taking care to remove any bones with a pair of tweezers.
Place the seasoned flour in a bowl. Add the cubes of fish and mix until well coated.
Add the coated fish to the work and stir-fry over a high heat for 3-4 minutes, or until the fish just begins to brown at the edges.
Mix together the garlic, curry paste, fish sauce, and coconut milk in a bowl. Pour the mixture over the fish and bring to boil.
Add the tomatoes to the mixture in the wok and leave to simmer for 5 minutes.
Roughly chop of tear the fresh basil leaves. Add the basil to the work, stir carefully to combine, taking care not to break up the cubes of fish.
Transfer to serving plates and serve hot with rice or potatoes.
Enjoy!
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