300g small white fish fillets
2 tbls red curry paste
4 kaffir lime leaves, finely shredded
1.5 tbls palm sugar
200g oyster mushrooms, sliced
1 small red capsicum, sliced
3 large red chillies, sliced
2 tbls fish sauce
Heat 2 tbls coconut oil and fry fish skin side down
until just cooked – set aside.
Gently fry curry paste until aromatic.
Add lime leaves and palm sugar – stir.
Add mushrooms, capsicum and chillies – stir.
Add fish sauce – fry 2 minutes.
Return fish to pan and mix gently until well combined.
Recipe from vendor in food court on Thanon Chomsin – Hua Hin