Summary: A Delicate Thai Curry that can be ready in just 20 minutes flat!! The recipe includes vegetables for a healthy one-pot dish and Fish chunks smeared with the silk smooth Curry Sauce. To add more surprise, you can add a few shrimps or any other sea food.



Introduction: This Thai curry is known for its taste and aroma, it’s hot and spicy and at the same time rich and smooth with coconut milk. Always serve hot, preferably in a Pot on top of a flame.
Ingredients:
1 Steak of Basa or any other white fish (boneless) cut into cubes
6 to 8 pieces of Red Pumpkin cubes of 1 inch each
2 Chinese Brinjal cut into halves
½ Ridged Gourd
1 Green Onion cut in to 2 inches length
1 kaffir lime leave cut into long strips
1 Tablespoon oil
200 ml. coconut milk
1 Tablespoon palm sugar
1 Teaspoon fish sauce
2 Stalks Lemon Grass, chopped (only the light coloured core is taken)
½ Inch Galangal, finely chopped
1 cup water

For Curry Paste:
½  cup fresh coriander stems, roots and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 Tablespoon fish sauce or Num Pla
1 Tablespoon regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
2 Teaspoon ground cumin
2 Teaspoon ground coriander
2 Teaspoon brown sugar (or more to taste)
½ Teaspoon turmeric
1 Teaspoon shrimp paste or Kapi
1 fresh red chili, minced,

Instructions:
Curry Paste: 
>Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender
>Add ½ cup coconut milk from time to time to make the paste smooth
>Process well to form a smooth curry sauce without much of grain
Cooking the Curry:
>Heat oil in a deep bottom pot.
>Add the Curry Paste and saute until aromatic. 
>Add all the vegetables and kaffir lime leaf and sauté for some time
>Add Lemon Grass and Galangal
>Add coconut milk, water, and bring it to boil
>Cook till vegetables are soft
>Add the fish pieces and cook for 3 to 4 minutes
>Add fish sauce and palm sugar
>Stir well and cook till the strong smell of Fish sauce settles down
>Pour it in serving bowl and serve hot with steamed rice