From craving to table
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium heat.
- 2
Add the red curry paste and sauté for 1-2 minutes until fragrant.
- 3
Pour in the coconut milk, stirring to combine with the curry paste.
- 4
Add the fish sauce and brown sugar; stir well.
- 5
Add the onion, bell pepper, and snap peas (or green beans), and simmer for 3-4 minutes until just tender.
- 6
Gently add the fish pieces and cherry tomatoes to the curry. Simmer for 6-8 minutes, turning the fish once, until the fish is cooked through and flakes easily.
- 7
Taste and adjust seasoning with more fish sauce or sugar if desired.
- 8
Serve hot, garnished with Thai basil leaves and lime wedges. Pair with steamed jasmine rice if desired.