Fish curry with peppers

Ingredients for 4 servings:

• 600 g fish fillet(s)
• salt and pepper
• 2 bell peppers, red and green
• 1 piece(s) ginger
• 3 kaffir lime leaves
• 400 ml coconut milk
• 1 tbsp curry paste, yellow
• 2 tbsp fish sauce
• 2 tsp palm sugar
• lemon juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Thai spicy curry

Clean the fish, cut into approximately 2 cm cubes, and season with salt. Clean the bell peppers and cut into fine strips. Peel the ginger and chop or grate it very finely. Halve the lemon leaves lengthwise, remove the core in the middle, and cut into very fine strips. Heat half of the coconut milk in a wok, add the curry paste and ginger, and simmer for about two minutes. Stir in the remaining coconut milk, paprika, lemon leaves, fish sauce, and palm sugar and simmer for another two minutes. Add the fish pieces to the sauce, cover, and let simmer for three to five minutes (depending on the firmness of the fish fillet). Season the curry with salt, pepper, and lemon juice. Serve with basmati rice.