CHU CHI PLAA TAAB TIM

Red Tilapia topped with Red Curry Sauce

Ingredients:

1 tbsp              Vegetable oil

1 tbsp              Red curry paste

70 ml               Coconut milk

½ tbsp             Dried shrimps

10 leaves         Sweet basil

1 tbsp              Cream of coconut milk

2 leaves           Kaffir lime leaf, finely sliced

1 pc                 Big red chilli (finely sliced)

80 gr                Red tilapia “Plaa Taab Tim” (medium sliced)

Seasoning:

1 tbsp              Palm sugar

1 tbsp              Fish sauce

Garnish:

2 leaves           Kaffir lime leaf (finely sliced)

5 leaves           Sweet basil leaves

                        Chilli

Method:

1.      Pound the dried shrimps in a mortar.

2.      Heat the oil in a wok until hot. Add the red curry paste and stir fry for about 2 minuts until an aroma develops.

3.      Add the coconut milk and bring it to the boil.

4.      Add the dried shrimps, sugar and fish sauce. Stir fry 5 seconds.

5.      Add ½ kaffir lime leaf sliced and sweet basil in mix well then remove from the heat.

6.      Steamed the red tilapia in steamer boiling water for 1 minute.

7.      Arrange the red tilapia in a serving dish. Put the curry sauce on top of the steamed red tilapia.

8.      Pour over the cream of coconut milk, then sprinkle with the ½ kaffir lime leaf an finely sliced chilli. Topped with sweet basil leaves.