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Thai Fish Curry

Created by Sue on May 8, 2013

1 medium onion, cut into slivers
1 red bell pepper, cut into thin strips,strips halved
3 to 6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional)
1 tablespoon oil
1 tablespoon red curry paste
4 cloves garlic, minced
10 to 12 kaffir lime leaves
1 teaspoon galanga powder
1 cup vegetable broth
1/2 cup sake (or 1/2 cup dry white wine)

2 tablespoons shrimp sauce (fish sauce ok substitution)
1 (13 1/2 ounce) can coconut milk (I used lite)
1 stalk lemongrass, white part only,flattened with cleaver and sliced
1 pound monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions)
3 roma tomatoes, peeled and quartered
4 tablespoons cornstarch
1/4 cup water
1/4 cup chopped fresh cilantro
1 lime (juice of 1 lime)

Step 1: Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
Step 2: Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
Step 3: Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
Step 4: Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
Step 5: Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
Step 6: Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
Step 7: Serve with steamed jasmine rice, if desired.