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Thai Fish Curry

Servings: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 1.5 pounds White fish fillets
  • 2 tablespoons Thai green curry paste
  • 2 cans Coconut milk
  • 2 tablespoons Fish sauce
  • 1 tablespoon Brown sugar
  • 2 tablespoons Lime juice
  • 8 ounces Bamboo shoot slices
  • 1 Red bell pepper
  • 10 Thai basil leaves
  • 2 cups Rice

Instructions:

  1. Prepare the rice according to the package instructions.
  2. While the rice is cooking, begin preparing the curry. Heat a large skillet or wok over medium-high heat.
  3. Add the curry paste and stir for 1-2 minutes until fragrant.
  4. Stir in the coconut milk, fish sauce, brown sugar, lime juice, and bamboo shoot slices. Bring the mixture to a simmer.
  5. Slice the red bell pepper and add it to the skillet. Continue to simmer for about 10 minutes, until the pepper is tender.
  6. Cut the fish into bite-sized pieces and add it to the skillet. Cover and simmer for an additional 10 minutes, until the fish is cooked through.
  7. Stir in the Thai basil leaves just before serving. Serve the curry over the cooked rice.