* 800 g fish (cleaned and sliced).
* 3 tablespoons red curry paste.
* 2 tablespoons correspondents.
* Cayenne pepper 2 tablespoons chopped ricochet.
* Basil leaves 1/2 cup.
* Chopped 1/2 cup.
* 1 teaspoon sugar.
* Coconut milk 2 1/2 cup.
Salt 1/2 tsp.
* 2 tablespoons fish sauce.
* Water 1/2 cup (or chicken broth).
* Vegetable oil 1 1/2 tbsp.
How to do step by step.
1. The oil in a frying pan on medium heat. Transparent red curry paste and stir. Then add coconut milk 3/4 cup and stir well. (Coconut milk, the rest is yours to use in the next step) with coconut milk, curry paste and stir together over and break it.
2. The fish meat is already sliced. And take over. Pour all ingredients, then move to a bigger pot. Bring a large pot to boil and add the remaining coconut milk and water (or chicken broth).
3. Season with sugar, salt and fish sauce, put the correspondents, eggplant, pepper and thyme to. Wait until it boils off.
4. Dip bowl or served immediately with steamed rice.
(For 2).
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