High-quality commercially prepared curry pastes are now readily available. This is fortunate because making one’s own curry paste is a time-consuming task. The best commercial versions are fine for making Thai curries in minutes. I use such a paste in this recipe, making a quick, easy and delicious main dish. Add your favourite ingredients and some rice and you have a satisfying complete meal.
Cut the fish into
Combine the vegetables, curry paste, fish sauce, lime juice, sugar and coconut milk in a wok or large pan. Bring the mixture to a simmer and cook for 5 minutes or until the vegetables are tender. Then add the fish and cook for another 3–4 minutes. Add the basil and serve at once.
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