Chu Chee Pla | Thai Red Fish Curry

Rinse the jasmine rice thoroughly in a sieve under cold water until the water runs clear. Then place in a pot with 1.5 times the amount of lightly salted water, bring to a boil, reduce the heat, cover, and let simmer gently on low heat for about 12-15 minutes until tender.

Pat the cod fillets dry and cut into 4 equal-sized portions. Peel and finely chop the garlic and ginger. Remove the central ribs from the kaffir lime leaves and slice them into wafer-thin strips. Wash and deseed the red chili pepper, then slice into fine strips as well. Roughly tear the fresh coriander and cut the lime into quarters.

Heat 1 tbsp of vegetable oil in a wide frying pan or wok over medium heat. Add the garlic, ginger, and red curry paste and saute, stirring constantly, for about 1-2 minutes until fragrant.