• 300g BE red curry sauce (1 pack)
• 400g of Fish filet (diced)
• 4 Eggs
• 1 tsp Salt
• 1 handful of Thai basil leaves
Optional : Kaffir lime leaves, serrano chilies and 1 Tbsp of coconut cream for garnish
This recipe is made with seabass fish but works perfectly with salmon, barramundi or another white fish fillet. Using ready-made curry sauce enable to make this recipe faster and easier, but you can also bake it ‘from scratch’ with red curry paste and coconut cream.
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