Thai fish (or Chicken) curry

Ready to eat in 30 minutes Serves 4
Ingredients:
2 tablespoons peanut oil
1-2 tablespoons red curry paste
6 spring onions, finely chopped
2 1/2 cups (625 ml) coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon ground turmeric
1 fresh red chilli, finely chopped
1/4 cup (15 g) chopped fresh coriander leaves
3 Kaffir lime leaves
1 kg firm white fish fillets (e.g snapper, ling, ocean perch or cod), cut into 2 cm pieces
2 tablespoons shredded fresh basil

Method:
1. Heat the oil in a large heavy—based pan over medium heat. Add the curry paste and spring onion
and cook gently, stirring frequently, for 3 minutes. Add the coconut milk, fish sauce, sugar, turmeric, chilli, coriander and lime leaves. Bring to the boil, stirring, then reduce the heat and simmer for 10 minutes.
2. Add the fish pieces, cover and simmer for 5 minutes, or until the fish is cooked. Remove the lime leaves. Season to taste with salt and pepper and stir in the basil before serving.

 If using chicken: substitute 1kg of chicken pieces for fish.  Fry off chicken in batch's first and put aside till sauce is combined.

Note: This curry is delicious served with steamed jasmine rice.