16.9-ounce can coconut cream
10 Curry leaves
4 ounces shallot, chopped
6 ounces Maesri red curry paste
1 teaspoon brown sugar
13½ ounces coconut milk
2 teaspoons fish sauce
Handful thai basil stems, plus whole leaves for garnish
Fish of choice (cubed)
Roasted eggplant, zucchini, yellow squash or fall squash depending on the season
Rice to serve
Garnish: mint, lime
- Over medium heat, reduce coconut cream by half. Add in the shallot, curry paste, and a pinch of salt. Stir occasionally until the shallots are translucent and the curry paste has darkened. Add in the brown sugar and allow to melt fully, stirring occasionally.
- Add coconut milk and curry leaves to the mixture and bring to a simmer. Remove from heat and add in fish sauce and Thai basil stems. Transfer to a storage container and allow to cool.
- Place 4 ounces of curry in a saucepot and add fish. Bring to a simmer, and once fish is almost cooked through, add in roasted vegetables. Adjust seasoning with lime and salt if needed. Place rice in the bottom of a bowl and spoon curry on top, ensuring fish and vegetables are evenly spread out. Garnish with thai basil leaves, mint, and fresh lime.
- From Ian Holmes, Wiki Wiki Sandbar, Folly Beach, South Carolina