For some people, curry is comfort food — scents of home and slow cooked goodness that fill a kitchen with strong, earthy aromas. Although I purport no Asian background or heritage, I often crave curry and, if I’m not turning to Roasted Curry Cauliflower, I’m making this staple recipe. Mostly, I use frozen fish and any hearty white fish will be fine. Avoid tilapia since it’s too delicate and will fall apart. Alternatively, you could substitute peeled, deveined shrimp but, since it cooks quicker, add it to the saucepan with the peppers and basil.
Serve this with an equally aromatic white wine, like Riesling, Viognier or a slightly sweeter white blend.
Aromatic Green or Red Curry Fish
1 pound hearty white fish fillets like halibut, Mahi Mahi or cod, cut into large chunks
2 cans coconut milk
2-3 Tablespoons red or green curry paste, depending on your love of spice (red is spicier)
5-6 citrus leaves (pluck them off a citrus tree or find them at Asian supermarkets in the frozen food section)
1 teaspoon salt
1 Tablespoon fish sauce
1 teaspoon jalapeño peppers, seeded and chopped (use less if you’re not a fan of spice)
2 Tablespoons fresh basil, chopped
1. In a large saucepan, bring coconut milk to boil with the paste, stirring constantly.
2. Reduce heat and add fish, citrus leaves, salt and fish sauce and simmer until fish is cooked. About 15 minutes.
3. Add pepper and fresh basil and simmer 10 more minutes.
4. Serve with jasmine brown rice.