Thai Fish Curry

On-set film caterer Andrew Teo from Gypsy Kitchen serves our cast and crew of 40, a daily dose of breakfast, lunch and afternoon tea, such is the perk of working in the film industry. Andrew’s ability to cook interesting, healthy and delicious food over a period of two months of filming necessitates that his dishes are not overly complicated to cook and serve. From the crew’s perspective, we get to sample a myriad of dishes every day with a selection of one red meat, one white meat and a vegetarian dish on offer.

One dish that had even the most die-hard anti-fish brigade tucking in, was Andrew’s . I was dumbfounded watching and hearing these fish detractors going back for seconds. Personally, I love fish, all fish and seafood and generally will eat fish every day for lunch or dinner.

I begged Andrew for his secret recipe, which he willing parted ways with. It’s ridiculously easy to make and the result WILL have those fish detractors licking their plates clean. I kept the meal simple by serving the curry with steamed green beans, jasmine rice and garnished with some crispy fried Thai basil leaves.



Preparation Time: 5 minutes
Cooking Time: 30 minutes
Makes: 6 servings

Ingredients
1kg Ling Fish Fillets
1 Tablespoon Fish Sauce
1 Tablespoon Brown Sugar
1 Tablespoon Red Curry Paste
400g Can Coconut Cream

Method















Categories
#fish
#ling
#thai
#easy
#quick
#rice
#green_beans
#red_curry
#fish_sauce
#coconut
#kid_friendly
#make_ahead
#main
#seafood

%recipeyum