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Categories:Viewed: 50 - Published at: 7 years ago
Ingredients
- 2 cups peanut oil
- 1/2 tbsp Thai red curry paste
- 1 (13.5 oz) can coconut milk
- 1/2 tsp fish sauce
- 2 tsp grated palm sugar or brown sugar
- 1 1/2 lb skinless, boneless fish fillets, such as snapper, cut into 2 inch pieces
- 1/3 cup rice flour
- 4.5 oz green beans, cut into 3 inch pieces
- None None steamed rice, to serve
Method
- Heat 1 tbsp peanut oil in a frying pan over high heat. Add curry paste and cook for 30 seconds. Gradually whisk in coconut milk, fish sauce and sugar. Continue whisking until sugar dissolves. Remove from heat and keep warm.
- Meanwhile, heat remaining oil to 350°F. Pat fish dry with a paper towel and season lightly with salt. Coat in rice flour, shaking off excess. Set aside. Deep-fry green beans for 30 seconds. Remove with a slotted spoon and drain on paper towels. Deep-fry fish for 2-3 mins, until golden brown. Drain on paper towels.
- Add fish to curry sauce. Simmer gently for 1 min, until fish is coated in sauce. Serve with green beans over steamed rice.
