I am very picky on the curry paste I will use. I find most brands too bland. Maesri is the only one I have found that I like, and that is what my old roommate used, who taught me how to make curry. You can find Maesri curry paste on amazon or at ethnic markets. I like to serve this curry over jasmine rice, and on top of a bed of sauteed spinach.

To make this #dinnerdoneby9am I make the sauce in the morning, refrigerate all day, then reheat and poach the fish just prior to serving.

-1 Tbsp canola oil
-1 onion, sliced
-2 (14 oz) cans coconut milk
-2-4 heaping Tbsp red curry paste
-2 tablespoons soy sauce
-2 tablespoons kaffir lime powder (or lime juice)
-3-6 tablespoons brown sugar
-4 pieces tilapia, or other white fish (thawed if frozen)
-1/3 cup basil leaves, coarsely chopped (use Thai basil if possible)

Heat oil in a medium pot, over medium heat. Add onion and cook until soft, about 5-10 minutes. Add coconut milk. Stir in curry paste until well blended. Bring to a boil and let simmer 5 minutes. Add soy sauce, lime powder/ juice and brown sugar, simmer for 5 more minutes. Stir in basil and simmer 5 more minutes. Add tilapia, shake pan to coat fish with sauce.  Cover and simmer until the fish pieces turn opaque and flake easily with a fork, about 5-7 minutes. To serve, lay a bed of rice in a serving dish, layer spinach on top of that, a piece of fish on top of that, and a generous ladle full of curry sauce poured over top.