THAI FISH WITH COCONUT MILK

Preparation Method :

• Remove any bones from the fish and cut the fillets into serving pieces.
• Discard the stalks and seeds from the large chilies; soak in hot water for 10 minutes.
• Drain and put into a blender with garlic, lime leaves, galangal and lemon grass, adding a little coconut milk, and blend to a paste.
• Heat coconut milk in a wok over a gentle heat until the oil begins to float on top-about 10 minutes.
• Add the blended mixture and fry, stirring constantly, until it smell and fragrant.
• Add the fish pieces, turning to coat in mixture, then add the remaining coconut milk and fish sauce with water.
• Stir to mix and simmer just until the fish is cooked, oil in a small frying pan and fry the small chilies for a few seconds. Set aside.
• Add the peanuts fish just before the end of cooking time and served garnished with fried chilies and basil.