Thai Fish Curry

Back in the days, when Ms Entrepreneur (now Mrs Entrepreneur)  & I  stayed in that awesome flat in Bangalore, I used to make fun of her and tag her in the category of a 'foodie'. And of course, I asserted that I was definitely not one of those, though I did thoroughly enjoy all the food experimenting sessions that I had with Mr & Mrs Entrepreneur and (maybe) the food too! Well, we had our favorites and we had reached a stage when we knew who was in the mood for what - we had our Suchitra biriyani days (surp , slurp), our Delicacy Momo days, our Kitchen days and by default any day was a classic Green Muruku day. And the highlight was our KFC bucket championships (very controversial topic with Mr Entrepreneur) !! And mind you, this was only a few of the -  take away places, I'm not even going to start naming the dine in options.. I miss Bangalore and the food times, I meant good times.  All this and I still claimed to be a non-foodie. 

Who are we kidding!! I'm a foodie and I love eating as much as I love experimenting with food and Mr. Everything loves trying out new cuisines too. Now, one of our favorite is definitely Thai, and I can eat Thai almost all the time. Here is one of our timeless classics - its an easy version of the green curry, but tastes as yum as the complicated version. 

Peanut Oil                     -         2 tbs

Green Curry Paste          -        2 tbs

Fresh Lime Juice            -        1 tbs

Brown Sugar                   -       1 tbs

Fish Fillets                      -       400 gms (cut into pieces)

Green Round Beans          -       200 gms (Topped, halved diagonally)

Red Chilli                        -      1 (Thinly sliced)

Thai Basil Leaves             -       1/3 cup

Heat a  a large non-stick frying pan over medium heat. Add the oil and heat until smoking. Add the green curry paste and stir fry for a minute. Add the coconut mik. Reduce heat and simmer till the mixture thickens slightly. Add the lime juice, sugar and fish sauce. Increase heat to high and bring to boil. Reduce heat and add the fish, beans and half the basil. Cook until the fish is cooked.

Garnish the curry with the remaining fresh basil leaves and serve with jasmine rice.

However, I tried this with Thai fried rice and though individually it tasted well, this curry tastes best with Jasmine Rice.