This curry comes together pretty quickly, so have everything cut and ready before you start. You can make the paste ahead and store it in the fridge for months, or just use a good store-bought green curry paste.
1/4cupfresh basil or cilantro,roughly chopped or torn
Fish sauce,sugar and Tabasco jalapeno hot sauce to taste
Instructions
In a wok or a large saute pan, heat the peanut oil over high heat until it shimmers, then add the ginger, lemongrass, galangal and onion. Stir-fry for 1 minute. Mix in the curry paste, turn the heat down to medium-high and cook, stirring often, for about 5 minutes.
Add the coconut milk and red pepper and bring to a gentle simmer. Add fish sauce, Tabasco and sugar to taste. Simmer for 5 minutes. Mix in the fish and simmer another 5 minutes. Right before serving, add the fresh herbs. Serve hot with rice.