1. The Marinade, prepare at least 1-2 hours before, or even overnight:. 2. Combine the lime juice, HALF of the fish sauce, and the soy sauce in a shallow non-metallic dish. 3. Add the chile and the fish (or tofu), stir or use your hands to coat. Cover and let chill for 1-2 hours, or overnight. (If the fish or tofu is not fully immersed, turn the pieces part way through marinating). 4. Ready to cook:. 5. Start your rice as per package directions. Depending on the sort you are using, the cooking time will vary. 6. Add the curry paste to a med hot pan, warm it up a bit and then add the coconut milk, the lime leaves, the remaining fish sauce and the lemon grass. Simmer gently for 10-15 minutes. 7. Add the fish, the marinade and red bell pepper or other veg if you're using one. Let it all simmer together for about 5 minutes, until the fish (or tofu) and veg are cooked. If you need to have this sit for longer, be sure not to add the veg too early or they will be over cooked. 8. At this point you may want to add a pinch of brown sugar if it tastes too sour or salty. 9. Stir the chopped fresh cilantro through the hot boiled rice. 10. Serve the curry with the rice, garnish the curry with pistachio nuts and/or chopped mango if you like -- it adds a nice touch. ---------------------------------------------------------------------------
Nutrition
Ingredients
