 |
| ||||||||
1 x Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 egg
500g (about 1 lb) white fish fillets (e.g. snapper, ling, barramundi or cod), cut into bite-sized pieces
¼ cup roughly chopped coriander (cilantro)
8 Thai basil leaves (use regular Italian basil as a alternative)
1 long red chilli, finely sliced
steamed rice, to serve
Place my THAI RED CURRY PASTE, COCONUT MILK, DRIED THAI HERBS & CHILLI and FISH SAUCE in a large bowl. Whisk to combine.
Add egg and fish pieces to the curry mixture. Use a wooden spoon to vigorously mix the ingredients together for about 2 minutes. This will thicken the sauce slightly.
Spoon fish mixture into 4 small bowls or ramikins and place in a bamboo steamer. Cover with the bamboo lid. Heat a pot of water until boiling and rest the steamer on the top of the pot. Steam for 15-20 minutes until the fish is just cooked. Carefully remove the bowls from the steamer using a tea towel to protect your fingers. Top with coriander, basil leaves and red chilli slices. Serve warm with steamed rice.
