Ingredients:
1 lb white fish fillets (like cod, tilapia, or snapper), cut into bite-sized pieces
2 tbsp vegetable oil or coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
1 stalk lemongrass, smashed and cut into 3-inch pieces
1 can (14 oz) coconut milk
1 cup fish or vegetable broth
2 tbsp red curry paste (adjust to taste)
1 tbsp fish sauce (or soy sauce for a vegetarian option)
Juice of 1 lime
Zest of 1 lime
1-2 tbsp brown sugar (optional, to taste)
1-2 Thai bird’s eye chilies (optional, for spice)
1/2 cup fresh cilantro, chopped (for garnish)
1 tbsp fresh basil or mint (optional, for garnish)
Salt and pepper to taste
Preparation:
Sauté Aromatics:
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