Thai Fish Curry

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

3 red chile
2 cm ginger
3 lemongrass
1 onion
1 bunch of coriander
2 kaffir lime leaves
3 tablespoons peanut oil
2 tablespoons fish sauce
14 oz/400 ml coconut milk
7 oz/200 ml fish stock
1 lime
17.5 oz/500 g white fish

Instructions:

Half and scrape out the seeds of the chiles. Cut ginger, 2 lemongrass and onion in chunks and put it into a blender. Add kaffir lime leaves – if not available add a zest of a lime- koriander and 2 tablespoons of peanut oil and puree. Heat oil and fry curry paste for 1-2 minutes, then add fish stock and coconut milk. Add lemongrass and cook for 10 minutes. Finally add diced fish and cook for an additional 2-3 minutes. Season with fish sauce, lime juice and serve with coriander, chile and rice.

From almondcorner.blogspot.com