Ingredients: (serves four)

Fresh fillets of spotted seatrout (substitute any fresh fish as desired)
Thai Red curry paste (1.5 tbsp)
Fresh Sweet basil leaves (20-30)
Fresh ginger root
1 small sweet onion (Vidalia)
1 bell pepper
5-20 small chili peppers
3-4 cups Thai jasmine rice
1 can coconut milk
1 tbsp ea. soy sauce and fish sauce


Preparation:

A. Cook rice in large pot w/4-5 cups water, stirring often on med-hi for 10 minutes..reduce to low and simmer for 20 minutes...stirring occasionally.

B. Thinly slice onion, peppers, and ginger root: mix in bowl and keep separate.

C. Mix curry paste w/ 1/4 cup coconut milk in small cup, stir for consistency.

D. Broil fish (dash of lemon & butter if des.) for about 3 minutes each side (avg. thickness) @ 375 F., reduce oven to warm.

E. Stir-fry sliced items, soy/fish sauce and 1 tsp. of oil in skillet on med-hi for about 3 minutes. Reduce to simmer.

F. Add rest of coconut milk, curry sauce, and stir, spread sweet-basil leaves on top.

Serve fish fillet on bed of steamed jasmine rice and ladle curry/stir-fry sauce on top.

This is an authentic Thai-recipe that I added a few tweeks to!! Great for company!!! (Hint: this is obviously a spicy dish...modify curry paste and chili peppers slightly to taste)

Most items can be found at Oriental markets. Enjoy!!!

Ingredients: (serves four) Fresh fillets of spotted seatrout (substitute any fresh fish as desired) Thai Red curry paste (1.5 tbsp) Fresh Sweet basil leaves (20-30) Fresh ginger root 1 small sweet onion (Vidalia) 1 bell pepper 5-20 small chili peppers 3-4 cups Thai jasmine rice 1 can coconut milk 1 tbsp ea. soy sauce and fish sauce Preparation: A. Cook rice in large pot w/4-5 cups water, stirring often on med-hi for 10 minutes..reduce to low and simmer for 20 minutes...stirring occasionally. B. Thinly slice onion, peppers, and ginger root: mix in bowl and keep separate. C. Mix curry paste w/ 1/4 cup coconut milk in small cup, stir for consistency. D. Broil fish (dash of lemon & butter if des.) for about 3 minutes each side (avg. thickness) @ 375 F., reduce oven to warm. E. Stir-fry sliced items, soy/fish sauce and 1 tsp. of oil in skillet on med-hi for about 3 minutes. Reduce to simmer. F. Add rest of coconut milk, curry sauce, and stir, spread sweet-basil leaves on top. Serve fish fillet on bed of steamed jasmine rice and ladle curry/stir-fry sauce on top. This is an authentic Thai-recipe that I added a few tweeks to!! Great for company!!! (Hint: this is obviously a spicy dish...modify curry paste and chili peppers slightly to taste) Most items can be found at Oriental markets. Enjoy!!!