we have food at home.

~ingredients:

• 1 piece swai fish fillet 
• 1 can coconut milk 
• 1 can baby corn 
• 1 red bell pepper
• 1 green bell pepper 
• 2 tbsp ginger
• 3 tbsp thai red curry paste
• 1 tbsp fish sauce 
• 1/2 cup chicken stock 
• 1 tbsp neutral cooking oil

~instructions: 

1. Prep: Cut the red and green bell pepper into squares. Mince the ginger. Slice the fish fillet into 2-3 inch wide fillets, and pat dry.
2. Heat up a deep pan over medium heat, once hot, add in 1 tbsp of cooking oil. 
3. Add in the minced ginger, followed by the red curry paste. Spread and mix with your spatula, and toast for about a minute, 
4. Pour in 1 can of coconut milk. Lower the heat slightly, and stir constantly until the red curry paste has dissolved into the coconut milk, this can take a few minutes. 
5. Add in 1/2 cup of chicken stock, and fish sauce. Stir and simmer for another 5 minutes. 
6. Add the bell peppers, followed by the fish fillets. The fish should be submerged in the curry. 
7. Cover and cook for 8-10 minutes, uncover around the 8 minute mark to check for done-ness.
   • Note #1: While cooking, the curry should be simmering, not bubbling! If the curry is bubbling, turn down the heat slightly.
8. When the fish is almost done, add in a can of baby corn.
   • Note: Almost done means the fish should be about 90% of the way opaque.
9. Turn up the heat to a medium high and continue cooking (uncovered) for another 1-2 minutes, spooning the curry over the fish. This will finish cooking the fish, while reducing the red coconut curry a bit. Taste and adjust seasoning if needed at this point.
10. When the fish is cooked, it’ll flake apart when using a fork. Turn off the fire, serve, and enjoy over rice!