Thai Fish Curry

• 15 leaves Basil
• 1 Tablespoon Vegetable Oil, Plus More To Fry Basil Leaves
• 1 pound Firm White Flesh Fish Fillets
• 4 Tablespoons Thai Green Curry Paste
• 1- 3/4 cup Coconut Milk
• 3 teaspoons Fish Sauce
• 5 ounces, fluid Coconut Cream
• 1 whole Handful Of Cilantro Leaves, Chopped
• 3 teaspoons Fresh Lime Juice

1. Shallow-fry basil leaves in some vegetable oil in a skillet over medium heat until crisp.
2. Remove to a plate lined with paper towels to drain and set aside.
3. Cut fish into bite-sized pieces.
4. Heat 1 tablespoon of vegetable oil in a large pan or wok.
5. Once hot add curry paste.
6. Stir for 2-3 minutes or until fragrant.
7. Add coconut milk and fish sauce and simmer for 8-10 minutes.
8. Add fish pieces and simmer for 3-5 minutes or until just cooked.
9. Stir in coconut cream, cilantro and lime juice.
10. Spoon curry over cooked, plain rice and top with fried basil leaves.

basil, vegetable oil, white flesh, curry, coconut milk, fish sauce, fluid coconut cream, handful of cilantro, lime juice

Taken from tastykitchen.com/recipes/main-courses/thai-fish-curry/ (may not work)