How to make it

  • Prep time does not include 1 hour of chilling time
  • In a food processor puree or finely minced the onion, garlic and ginger.
  • Place fish cubes ( easy to freeze fish and then cut into cubes ) in a ziplock bag and add the finely chopped ingrdients along with the lime leaves and juice from the fresh lime.
  • Let marinade at least an hour in the refrigerator if posssible.
  • Use a non stick skillet or spray a skillet with cooking spray- over medium high heat.
  • Add all the contents of the bag to the skillet. and salt and pepper to taste .
  • Stir in curry powder to taste
  • Cook about 5 minutes, stirring often.
  • Lower heat and add the coconut milk.
  • Cover and let simmer medium low another 5 minutes or till tender and done.
  • While fish is simmering, place diced bell pepper in the micro and cook high about 2 minutes to soften.
  • Uncover fish and stir cornstarch with a bit of water to disolve.
  • Stir in the cornstach and let mixture thicken to a sauce consistency.
  • If needed thin a bit with more coconut milk
  • Place fish with it's sauce on a serving platter
  • Garnish with the peppers.
  • Place some of the lime leaves atop dish for garnish too.
  • Serve over brown rice if desired.

Reviews & Comments 3

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    " It was excellent "
    angelica14 ate it and said...
    I love Kafir Lime Leaf. I live in St. Pete, FL. There is a large Thai population here. We have reaped the benefit with excellent Asian markets and Thai restaurants. I have had kafir lime leaves and have tried cooking with them when making Thai curries. THe flavor is almost indescribable. But, it is indispensable to Thai curries and, once you've eaten them, you will definitely love them. They taste citrusy and green. Excelllent recipe.

    kafir lime leaf.

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    " It was excellent "
    herby ate it and said...
    just want to agree, it looks great!
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    " It was excellent "
    greekgirrrl ate it and said...
    Gorgeous looking and sounding!!
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