Summary

Ingredients

• 500 g fish fillet (s), (perch) diced
• 400 ml coconut milk
• 2 cloves garlic, (finely chopped)
• 2 kaffir lime leaves, (cut into the finest strips)
• 1 stick lemongrass, (finely chopped)
• 1 tablespoon curry paste, green (Mae Ploy)
• 2 tablespoon Thai basil, (thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• some ginger, (freshly grated)

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Instructions

1. Cut the lemongrass into the finest rings, then chop finely, cut the kaffir leaves and Thai basil into fine strips,
2. Pour coconut milk into a large saucepan. Stir in the curry paste, add the lemongrass and kaffir leaves and bring to the boil. Check the fish fillet for bones, remove any bones and cut the fillet into bite-sized pieces.
3. Put the fish cubes in the curry coconut sauce and let stand for about 8 minutes. Add the garlic and ginger, season with the fish sauce and the lime juice and add the Thai basil.
4. If necessary, add some curry paste or fish sauce and serve with fragrant rice.