Pilchard Coconut Curry

By Foodies of South Africa · 30 min

Ingredients

Instructions

1. Heat oil in a wide pan or wok over medium-high heat. Add 2 tbsp red curry paste, keeping 1 tbsp aside for later. Fry, stirring constantly, for 1 min 30 sec until the paste darkens slightly and smells fragrant.
2. Add the sliced onion and cook for 6 minutes until soft and golden at the edges. Add the ginger and garlic paste and cook for 2 more minutes, stirring often.
3. Pour in the coconut milk and ½ cup water. Stir in the fish sauce (if using) and brown sugar. Bring to a gentle simmer and cook uncovered for 5 minutes until the sauce reduces slightly.
4. Gently add the sardines in tomato sauce along with all the sauce from the tin. Stir very gently so they break into large chunks, then simmer for 2 minutes to heat through.
5. Add the red pepper and cook for 3 minutes, until just tender but still bright with a little bite.
6. Remove from the heat. Stir in the reserved 1 tbsp red curry paste and the juice of 1 lime. Add the snap peas and let the residual heat soften them until bright green and crisp. Taste and adjust fish sauce, sugar or lime.
7. Serve in a wide shallow bowl with cooked rice.

Summarized from Foodies of South Africa's video. Watch it for the details.

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GarlicOnionBell pepperBrown sugarLimeCoconut milkTomato sauceMixed vegetables