Thai Fish Curry

I made this the other day and it was a real success!  I wanted to make something with the yellow curry powder that I have sitting in my pantry because it’s incredibly tasty and I’m always wondering what to do with it.  I took my inspiration from a restaurant I went with a friend the other day and on the table beside us they served a fish curry (that’s what I thought it was) that smelled amazing.  From there I had fun and experimenting to end up with an amazing surprise!  Hope you’ll like 🙂

– INGREDIENTS –

1 + 1/4 cups of water

1/4 cup of coconut milk

2 teaspoons of fish sauce

1 teaspoon of yellow curry powder

1 tablespoon of dried shredded coconut (optional)

1 tablespoon of fresh (or frozen) cilantro (coriander)

1 + 1/2 teaspoons of hoisin sauce

1/4 teaspoon of shiracha sauce

2 tablespoons of corn starch

2 filet of cob or any other white fish you prefer cut in cubes

1- Put all the ingredients together except the fish.  Leave it infuse at medium/low heat for 15 minutes.  Then add the fish cubes.

2-  Take a bit of the hot infused juice out in a small glass and dissolve the 2 tablespoons of corn starch before pouring the mixture in the pan.  Stir to make sure everything is well mixed.

3- Then cook for another 15-20 minutes or till the fish is cook to your liking.

Serve on a bed or rice, lentil or even as a soup.  Enjoy!

**EXTRAS:  Add bell peppers, corn or any other type of veggies you like to make it even healthier 🙂