Red Thai fish curry with tomatoes and pineapple

Ingredients for 3 servings:

• 3 fish fillets, e.g. Pangasius
• 1 can coconut milk
• 1 can pineapple pieces
• 1 can bamboo shoot(s), cut into strips
• 8 small vine tomatoes
• 1 tsp, heaped curry paste, red
• 1 tsp fish sauce
• 1 tsp soy sauce
• 2 tsp cornstarch
• 1 cup sour cream
• 1 dash of sunflower oil
• 2 tbsp brown sugar
• some salt
• possibly sauce thickener

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Roast the red curry paste in a little sunflower oil, then add about 2 tablespoons of the coconut milk and stir. Simmer until the fat renders. Then add the rest of the coconut milk, the pineapple with its juice, and the brown sugar. Bring everything to a boil. Mix the cornstarch with the sour cream until smooth and add to the boiling curry. Bring back to a boil and season with the fish sauce and soy sauce. Add the chopped fish and the bamboo shoots. When the fish is cooked through after a few minutes, add the tomatoes and bring back to a boil. If necessary, thicken the curry slightly with a sauce thickener or starch and season with a little salt.