• 15ml peanut or sunflower oil
  • 1 red pepper, cubed
  • 400g firm fish, cubed
  • 400g can coconut cream
  • 30ml (or more to taste) red curry paste
  • 20ml fish sauce
  • 20g fresh basil, torn


Heat the oil in a saucepan and sauté the red pepper; add the fish and sear lightly.
Mix the coconut cream, red curry paste and fish sauce together and pour over the fish.
Simmer gently for five minutes or until the fish is just cooked.
Stir in the basil and serve with wild rice and lime wedges.

Thread the fish cubes and red pepper onto skewers to make Thai-style kebabs. Grill them in a sauce and serve on a bed of rice garnished with fresh basil.
As an alternative to fish you could try chicken breast fillets, cubed and threaded onto skewers, grilled and served with the Thai-style sauce.


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