A popular fish entree in Thailand, we're bringing it here to Yai's Thai Kitchen for this weekend only. Using a red curry base, we cooked it to a slow simmer with peas and poured over our breaded and fried fish fillets. We then topped it with coconut milk and skinny slices of kaffir leaves. And as always, the dish (we changed the name to Fish + Curry Sauce) is served with white rice. Enjoy!

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