Summary

Ingredients

• 300 g fish fillet (s) (saithe)
• 1 large banana (s), firm
• 1 lime (s), the juice it
• 6 cherry tomato (s)
• 4 kaffir lime leaves
• 200 ml coconut milk
• 1 teaspoon curry paste (Thai), yellow
• 0.5 teaspoon ½ turmeric
• 1 tablespoon fish sauce
• 1 teaspoon sugar, brown

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Instructions

1. Wash and dry the fish fillet and cut into 3 cm pieces. Cut the banana into 1 cm wide slices. Mix both with half of the lime juice. Wash tomatoes and cut in half. Wash the lime leaves and cut into fine strips.
2. Heat the wok, add the thick, firm cream of the coconut milk and simmer for 2-5 minutes, stirring, until a layer of oil settles on top. Add the curry paste and stir-fry for 1 min. Stir in the remaining coconut milk, turmeric powder, fish sauce and lime leaves.
3. Add the fish, banana and tomatoes and cook over low heat (covered if possible) for 5 minutes. Season the sauce with sugar and the remaining lime juice.
4. Rice goes well with this.