Although there are many styles in the large range of Thai red curries, all have the defining characteristic red color. Red curries are quite liquid compared to dry curries. Be sure to use a firm fish that won’t fall apart.
Ingredients: (Serves 4)
- 60 ml/2 fl oz/¼ cup coconut cream
- 2 tablespoons red curry paste
- 440 ml/5¼ fl oz/1¾ cups coconut milk
- 1½-2 tablespoons palm sugar (jaggery), or soft brown sugar
- 3 tablespoons fish sauce
- 350 g/12 oz skinless firm white fish fillets, cut into 3 cm/1¼ inch cubes
- 275 g/10 oz tin bamboo shoots in water, drained, cut into matchsticks
- 50 g/2 oz galangal, finely sliced
- 5 kaffir lime (makrut) leaves, torn in half
- A handful of Thai sweet basil leaves, for garnish
- 1 long red chili, seeded and finely sliced, for garnish
Method:
Put the coconut cream in a wok or saucepan and simmer over a medium heat for about 5 minutes, or until the cream separates and a layer of oil forms on the surface. Stir the cream if it starts to brown around the edges. Add the curry paste, stir well to combine and cook until fragrant.
Stir in the coconut milk, then add the sugar and fish sauce and cook for 2-3 minutes.
Add the fish and bamboo shoots and simmer for about 5 minutes, stirring occasionally, until the fish is cooked.
Add the galangal and kaffir lime leaves. Taste, then adjust the seasoning if necessary.
Spoon onto a serving plate and sprinkle with the basil leaves and sliced chili.