Red Curry Fish

 
    Thai red curry blends distinctive taste is spicy and fresh. Perfect paired with a tasty, delicious fresh fish. Savory spiciness can be warm during cold weather. Especially when eaten with warm rice.

ingredients:
3 filled with fresh fish
1 tablespoon vegetable oil
750 ml coconut milk
2 pieces (400 g) potatoes, peeled, cut into pieces
1 red tomato, cut into pieces
1 lime leaves
1 stalk lemongrass, finely sliced
1 tablespoon fish sauce
2 tablespoons lime juice
Seasoning, mix together:
3 red onions, mashed
5 cloves garlic, mashed
2 large red chilies, crushed
1 tablespoon chili powder
½ tsp fennel powder
½ tsp coriander powder
1 tsp sugar
1 tsp shrimp paste
complement:
Cilantro / basil

How to make:

     Clean fish, cut into 3 parts. Crate-crate body.
     Saute until fragrant.
     Add lime leaves, lemon grass, fish sauce and lime juice. Stir well.
     Pour the coconut milk and bring to a boil.
     Enter the potatoes, and cook until potatoes are tender.
     Add the fish and tomatoes.
     Cook until fish is cooked. Lift.
     Sprinkle Complement.

For 4 people