Thai curry fish

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TRH Thai curry fish

 

1 can coconut milk
125mL sweet chili sauce
4tbsp fish sauce (I didn’t have any, so I used reduced sodium soy sauce)
3tbsp Thai green curry paste
Thinly sliced mushrooms, as much as you’d like
3 cloves garlic, also thinly sliced

Combine all these ingredients in a pan and simmer together until the flavors have combined well. It takes a good 20 minutes or so. This sauce will be amazing on any meat or fish, or even with tofu.
I simply dropped 6 Cape Hake fillets in and allowed it to steam in the sauce for just a few quick minutes. They were still tender and moist inside.
Serve over rice with veggies. Simple and so incredibly delicious! Sweet, salty, spicy, creamy, and still quite light. What a magical combination.
The original recipe calls for cucumber slices that are wrapped around each Hake fillet before it is steamed with garlic butter and then served with the sauce poured over it. Though that sounds incredibly delicious, my version didn’t taste like it was missing anything!

Source: a recipe my wonderful aunt gave me years ago; I had to adapt a bit to what I had available
Prepared, tried and tested by:  Corlea Smit

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