Coconut Fish Curry

Ingredients:
  • 2 tsp. canola oil
  • 4 green onions, sliced
  • 1 14oz. Can light coconut milk
  • 1 Tbs. green curry paste
  • 2 Tbs. grated ginger
  • 1 Tbs. fish sauce or soy sauce
  • Juice of one fresh lime
  • 2 Tbs. dry sherry
  • 2 Tbs. honey
  • 1 lb. tilapia, cut into bite-size pieces
  • 1 small can sliced bamboo shoots or water chestnuts
  • 1 bunch sweet basil, chopped
Instructions:

In a large sauté pan, sauté the green onions in the canola oil until fragrant. Remove from pan.

In same pan, warm coconut milk with the curry paste, ginger, fish sauce, lime juice, sherry and honey. When it is bubbling, add the tilapia, onions and bamboo shoots/water chestnuts. Stir occasionally until the chicken is cooked through; stir in the chopped sweet basil. Serve on a bed of steamed jasmine or brown rice.

Date Added:May 13, 2014
Classification:Seafood
Source:Unknown
Meal:Dinner
Course:Main Course
Preparation:

Stovetop

Notes:

2014, 2015