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Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Shallow-fry basil leaves in some vegetable oil in a skillet over medium heat until crisp. Remove to a plate lined with paper towels to drain and set aside.
Cut fish into bite-sized pieces.
Heat 1 tablespoon of vegetable oil in a large pan or wok. Once hot add curry paste. Stir for 2-3 minutes or until fragrant. Add coconut milk and fish sauce and simmer for 8-10 minutes. Add fish pieces and simmer for 3-5 minutes or until just cooked. Stir in coconut cream, cilantro and lime juice.
Spoon curry over cooked, plain rice and top with fried basil leaves.