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Mint and Tamarind Thai Red Curry with Seabass

Name: Mint and Tamarind Thai Red Curry with Seabass
Total time: 37 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300g seabass fillet; 100g bamboo shoots, sliced; 2 tbsp red curry paste; 400ml coconut milk; 1 onion, chopped; 1 tbsp fish sauce; 1 tbsp palm sugar; 1 red chili, sliced; 2 tbsp fresh mint leaves, chopped; 1 tbsp tamarind paste

Cool mint with tangy tamarind for a refreshing contrast.

37 minutes4 servings

Method

Mix fresh mint leaves into the red curry paste. 2: Stir in tamarind paste during preparation, after adding bamboo shoots, fish sauce, and sugar.
Heat oil in a pot over medium heat. Sauté onion until soft.
Add red curry paste and cook for 1 minute. Stir in coconut milk and bring to a simmer.
Add seabass and cook for 10 minutes. Add bamboo shoots, fish sauce, and sugar. Cook for 5 more minutes.
Serve with steamed rice.

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