3 Filets of flounder.
1 Small sweet onion.
1 Cup of snow peas, split lengthwise.
1/2 Cup cilantro.
6 Thai peppers..
2+ Tbsp minced fresh ginger.
4+ Garlic cloves minced.
2 Tbsp chopped fresh basil.
2 Tbsp lime juice.
3 Tbsp yellow curry paste.
2 Tsp hot curry.
1 5+ Ounce can of coconut milk.
1/2 Cup of jasmine rice.
Directions:
Wash the flounder in egg whites. Dredge in cornstarch. Cook in wok and set aside over a burner set to low to keep warm.
Add the onion to wok and cook until translucent.
Add garlic, ginger, Thai peppers & snow peas. Cook until crisp tender.
Add the yellow curry paste, curry powder, lime juice & coconut milk.
Cook the mixture until all ingredients have come together.
Add the cilantro & basil.
Simmer for a while.
Serve the fish, rice and curry mixture separately.
Place flounder over rice & top with the curry mixture.
Serving: 3 with these amounts.
Notes:
This recipe was created after a visit to a Thai restaurant.
It has been tried with various curries, but works best with the yellow.
Thinly fileted flounder also is the fish of choice.
It was accepted with some enthusiasm.