Step 1
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Carefully open the can of coconut milk and remove 4 tablespoons of the thick cream. Stir the remaining contents of the can and set to one side |
Step 2
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Pour the oil and the coconut cream (from step 1) into a large (non-stick & lidded) pan and set on a medium heat |
Step 3
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When the pan is hot, add the curry paste. Stir until the oil separates and the paste is slightly browned. |
Step 4
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Reduce the heat to low and add the fish sauce, tamarind (or lemon zest), sugar and 175ml water. Cover and simmer for 5 minutes |
Step 5
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Add the remaining coconut milk |
Step 6
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Lightly season the fish with salt before adding to the pan. Bring the pan to a simmer and spoon the sauce over the fish. Cover the pan and leave until the fish is cooked through |
Step 7
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To serve, scatter the ripped kaffir and basil leaves over the top |