Thai Red Curry
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Author: Robin Status: published Published: Nov 23,2008 license cc-by-sa tags: recipe, recept, pangasius, panga fillet, panga,
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Share on TwitterStirfry some thai red currypaste until fragrant. (2 minutes)
Add 1 can of coconutmilk, 2 t tamarindpaste, 1,5 T fishsauce and 2 t palmsugar. Simmer with some limeleaves. Add cubes of fishfillet (in this case simple pangasius from the freezer), add stems of shanghai paksoi and slices of waterchestnut. When almost finished add the leaves of the paksoi. When those are cooked, add the sweet thai basil and serve with white rice.
Sooo delicious.
