Green Thai curry with fish fillet

Ingredients for 4 servings:

• 500 g fish fillet(s), (perch) diced
• 400 ml coconut milk
• 2 cloves garlic (finely chopped)
• 2 kaffir lime leaves (cut into fine strips)
• 1 stalk(s) lemongrass, (finely chopped)
• 1 tbsp curry paste, green (Mae Ploy)
• 2 tbsp Thai basil (in fine strips
• 1 tbsp fish sauce
• 1 tbsp lime juice
• some ginger (freshly grated)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the lemongrass into very fine rings, then finely chop. Finely slice the kaffir leaves and Thai basil. Add the coconut milk to a large pot. Stir in the curry paste, add the lemongrass and kaffir leaves, and bring to a boil. Check the fish fillet for bones, remove any bones, and cut the fillet into bite-sized pieces. Add the fish cubes to the curry coconut sauce and let it simmer for about 8 minutes. Add the garlic and ginger, season with the fish sauce and lime juice, and add the Thai basil. Season with curry paste or fish sauce, if desired. Serve with fragrant rice.