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. If you like your curry spicy, you can opt for the 4 tablespoons, if you prefer it mild start with the 2, knowing you can always add more. I like to serve this curry over jasmine rice, and on top of a bed of sauteed spinach. Lately I’ve been throwing some sliced grape tomatoes in when I add the fish, but that isn’t authentic to a Red Curry, we just like the pairing of cooked tomatoes and fish.
-1 Tbsp canola oil
-1 onion, sliced
-2 (14 oz) cans coconut milk
-2-4 heaping Tbsp red curry paste
-2 tablespoons soy sauce
-3 tablespoons brown sugar
-juice of 1 lime
-4 pieces tilapia, or other white fish (thawed if frozen)
-1/3 cup basil leaves, coarsely chopped (use Thai basil if possible)
Place oil and onion in pressure cooker, press saute and start. Cook 3 minutes, stirring constantly. Add coconut milk through lime juice, stirring to dissolve curry paste. Add fish, submerging in the coconut milk. Cover, seal and cook on manual, at low pressure, for 2 minutes. Quick release pressure and serve over rice.
