👨‍🍳 Instruktioner

1. 1

   Heat vegetable oil in a pot or wok over medium heat. Add the red curry paste and stir-fry until fragrant, about 2-3 minutes.

   💡 Proffstips: Frying the curry paste releases its aromatic oils and deepens the flavor.
2. 2

   Add about half of the coconut milk to the pot. Stir well and bring to a simmer. Cook until the coconut milk starts to separate and the oil rises to the surface.

   💡 Proffstips: This process, known as 'cracking' the coconut milk, intensifies the curry's richness.
3. 3

   Add the fish sauce and palm sugar. Stir until the sugar is dissolved. Add the bruised kaffir lime leaves.

   💡 Proffstips: Taste and adjust seasoning. The balance of salty, sweet, and spicy is key.
4. 4

   Gently add the river fish chunks to the simmering curry. Poach the fish until it is cooked through and flakes easily, about 5-7 minutes. Be careful not to overcook.

   💡 Proffstips: Adding fish towards the end prevents it from breaking apart.
5. 5

   Pour in the remaining coconut milk and add water if a thinner consistency is desired. Bring the curry back to a gentle simmer.

   💡 Proffstips: Ensure the curry is hot but not boiling vigorously after adding the rest of the coconut milk.
6. 6

   Stir in the Thai basil leaves until they just wilt. Remove from heat.

   💡 Proffstips: Adding basil at the very end preserves its fresh aroma.
7. 7

   Ladle the curry into bowls. Garnish with sliced red chilies and serve immediately with steamed jasmine rice.

   💡 Proffstips: This curry pairs well with a side of blanched vegetables like long beans or cabbage.