FiveTwentyFive

Southern Thai Fish Curry - Gaeng Pet Pla

2 tbsp oil
2 tbsp red curry paste
2 cups coconut milk
2 cups fish stock (sub with vegetable stock or water)
0.5 tsp turmeric, ground
3 tbsp fish sauce
1 tbsp sugar
1 tbsp tamarind water
1 pound monkfish, cut into large chunks (sub with hoki or red snapper)
3 tomatoes, quartered
1 red pepper, cored, seeded and chopped
coriander leaves, for garnishing

Heat oil in a wok, add the curry paste and stir well. Stir in the coconut milk, stock, turmeric, fish sauce, sugar and tamarind water. Simmer for 5 minutes.

Add the fish and simmer for 6-8 minutes. Stir in the tomatoes and peppers. Simmer over low heat for 10 minutes until thickened.

Ladle into a serving bowl and garnish with coriander leaves.