Summary

Ingredients

• 4 chilli pepper (s), fresh (Bird`s Eye)
• 50 g iner, fresher
• 2 cloves garlic)
• 4 large tomato (s)
• 1 bell pepper
• 8 shallot (s)
• 50 g baby corn
• 150 g snake beans (alternatively reen beans or suar snap peas)
• 2 handfuls Thai basil leaves (alternatively teaspoons Thai basil from the canning jar)
• 4 fish fillet (s) (cod or redfish, frozen goods also fit)
• 4 tablespoon Thai curry paste, yellow
• 4 tablespoon fish sauce
• 2 tablespoon soy sauce, dark
• 2 tablespoon soy sauce, sweet
• 1 tablespoon sugar syrup or coconut blossom sugar
• 1 cup water
• some flour to dust the fish
• some oil for frying (e.g. peanut oil)

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Instructions

1. Finely chop the chilli, garlic and ginger and pound in a mortar. Chop the tomatoes and puree with a hand blender. Peel shallots and leave whole. Roughly dice the paprika and cut the mini corn on the cob in half. Clean the beans or pods. Pluck Thai basil leaves. Wash the fish and pat dry.
2. Heat the oil strongly in a wok. Briefly roast the ginger-chilli-garlic paste from the mortar - about 30 seconds - then immediately stir in the curry paste and fry until it starts to smell strongly. Add the shallots whole and roll them in the hot paste. Then stir in the pureed tomatoes and add a cup of water. Reduce this mixture a little over high heat until it has a slightly creamy consistency. Add the fish sauce, the soy sauces and the sugar and season to taste.
3. Then add the diced paprika and the mini corncobs and leave to simmer for 5 minutes over medium heat with the lid on. Add the beans or pods and stir in very briefly. Briefly turn the prepared fish in flour and only place the fillets on the simmering dish (this is important so that the fish does not disintegrate). Close the lid and let the fish steep for about 3 - 4 minutes. Then turn the fish briefly, put it back on the curry and leave to stand for another 2 - 3 minutes with the lid closed.
4. Now turn off the heat and lift the fish out of the dish. Simply stir in the Thai basil and the curry is ready to serve. Divide the curry into 4 portions and place one of the fish fillets on top of each. Serve with rice.