Quick Thai Curry

 
For years I have been lucky enough to have friends who make amazing Thai curries. For some reason I was never involved in the making of any of these, but I always loved them. When I came across this recipe and saw how easy making a curry can be, I had to give it a try. Yes, technically this can be even more homemade if I were to make my own chili paste, but the stuff out of a jar tastes great too. Make this oh-so-easy curry for an impressive, last minute dinner. It took me 20 to 25 minutes total, including washing and chopping time.

I made this recipe with whitefish, but shrimp was used in the original. Feel free to use either, or any kind of fish that would stay together during the cooking process. You can double or triple this recipe really easily if you're cooking for a crowd. This curry is not spicy (the store bought chili pastes aren't too spicy in general). You can definitely add some heat to this if you want to in a number of way. Adding in some finely chopped Serrano peppers, putting in a spoon of sambal sauce or sriracha, or just tossing in some crushed red pepper flakes are some options.

Recipe from Steamy Kitchen
Serves 4

1 teaspoon oil 

2 tablespoons red curry paste 

12 ounces coconut milk 

1 red bell pepper, seeded and cut into strips 

6 ounces fresh mushrooms, sliced (any mushroom you like will do) 

1 to 1 1/2 pounds whitefish, cut into generous bite sized chunks (or 1 pound uncooked, peeled shrimp) 

8 fresh basil leaves (optional)

Heat a skillet over medium high heat. When hot, add the oil and curry paste. Whisk together for 30 seconds. Pour in the coconut milk and quickly whisk until it is combined with the chili paste. Add the peppers and mushroom. Cook for 3 minutes. Add the whitefish (or shrimp) and cook for another  2 to 5 minutes, until the fish or shrimp are just done (the shrimp will be pink when done and the fish will flake easily). Serve with rice.

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