"Creamy coconut, rich broth with fresh basil and hot red chilies that complement the sweet and tender flavor of tilapia. Servings: 4
Ingredients
12 oz tilapia fillet (cut into thick chunks)
3/4 cup coconut milk
3 tbs of CurryFresh green curry paste
5 oz – Kabocha Asian pumpkin
5 oz – white onion (1/2 large onion)
6 oz – asparagus spears – cut into thick slices
4 – kaffir lime leaves
3 – red Thai chili chopped coarsely
1/4 cup – Asian basil leaves
1/4 tsp coarsely crushed black pepper
1 cup – water
1 tablespoon – palm sugar (alternative brown or white sugar)
2 tsp - fish sauce (or to taste)
2 tsp – salt (or to taste)
Directions
On medium-high heat saute the coconut milk until it reduces to half of its volume
Stir in the curry paste and sugar until fragrant
Add the pumpkin and continue to stir for about 1 minute
Add the white onion and asparagus and stir in for about 2 minutes
Add tilapia and kaffir lime leaves and stir the ingredients together
Add the water and bring to a boil
Add the fish sauce
Add salt to taste
Add 1/2 of the crushed peppers
Check that the tilapia is cooked and turn off heat
Remove and discard the whole kaffir lime leaves. Alternatively the kaffir lime leave can also be finely sliced and then topped on the soup when you serve
Garnish with red chilies, basil leaves, and sprinkle with crushed peppers when serving
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