A delightful Thai-inspired fish curry with a creamy coconut base, perfect for a quick and flavorful meal.
Heat a drizzle of oil in a large skillet or wok over medium heat.
Ensure the skillet is hot before adding ingredients to enhance the flavors.
Add the red curry paste, minced garlic, kaffir lime leaves, and galangal powder to the skillet. Stir-fry until aromatic.
Stir constantly to prevent the spices from burning.
Add the sliced onion and bell pepper to the skillet. Stir-fry until the onion is translucent.
Cut the vegetables evenly for consistent cooking.
Pour in the vegetable broth, sake, and coconut milk. Add the lemongrass stick and bring to a gentle boil.
Stir occasionally to combine the flavors.
Add the fish cubes and tomato quarters to the skillet. Cover and simmer until the fish is cooked through.
Avoid overcooking the fish to keep it tender.
Mix the cornstarch with cold water to create a slurry. Stir it into the curry to thicken the sauce.
Add the slurry gradually to control the thickness.
Remove the kaffir lime leaves and lemongrass stick. Squeeze in the lime juice and sprinkle with chopped cilantro.
Taste and adjust the seasoning before serving.
Serve the curry hot with steamed jasmine rice or rice noodles.
Garnish with extra cilantro for a fresh touch.
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