We had some curry mix in the fridge, and some carrots and potatoes left-over from our corned beef dinner. We wanted to use them up before they got too old, so we made yellow curry fish with coconut cream!
Here's what you need:
1 onion sliced into rings
6 smallish potatoes
2 lime leaves
6 slices ginger
6 cloves of garlic
2 cups of water
2 tablespoons bamboo shoots
1 small can coconut cream (not sweetened)
3 tablespoons yellow Thai curry
1 tablespoon fish sauce
1 teaspoon sugar
3 Thai chilis
1/2 bunch of chopped cilantro
1 fish (we used a pomano - our favorite dinner fish)
First get your pan hot over medium high heat. put in your curry, ginger and garlic. Fry them all together until fragrant.
Place the sliced onions in the pan to make a bed for the fish.
Place the fish on top of the onions.
Add 2 cups of water and coconut cream. Stir around to mix with the curry. Add lime leaves, fish sauce, sugar and chilis. Turn heat to medium low & cover the fish. Cook until it's almost done but not completely. About 15 minutes.
Add your chopped up potatoes, carrots and bamboo shoots. Cook until your veggies are tender.
When everything is done cover with chopped up cilantro.
Serve over rice. YUM!