Red curry is not as hot as green curry despite its colour. It is made using coconut milk and is also often made with chicken or beef.
|300||g||fish fillets (thinly sliced)|
|100||g||red curry paste|
|250||ml||thick coconut milk (keep 30mls (2 tablespoons) set aside to use as a garnish )|
|250||ml||thin coconut milk|
|2||egg plants (big, cut into 1cm (1/2 inch) pieces)|
|100||g||bamboo shoots (cut into bite sized pieces)|
|3||kaffir lime leaves (2 torn into pieces discarding the stem and 1 shredded)|
|30||g||sweet basil leaves|
|2||red chillies (big, sliced)|
Put the oil into a wok and when it is hot add the curry paste and fry for 1-2 minutes. Once the paste is cooked add the thick coconut milk and when it is boiling, add the egg plants and bamboo shoots followed by the thin coconut milk. Simmer for about 4 minutes until the egg plants are slightly soft. Then add the fish sauce and kaffir lime leaf pieces. Add the fish and cook for about 2 minutes until the fish is cooked. Add half of the basil leaves.
Turn off the heat and serve garnished with the shredded kaffir lime leaf, big, red chillies and basil leaves and remaining thick coconut milk.