Ingredients:
- Two or three bird’s eye chili peppers or a large jalapeno pepper
- ½ kg white fish or shrimp
- A small onion
- 1/2 small green or red pepper
- 15 ounces of coconut milk
- 2-3 teaspoons fish sauce
- 4 cups cooked jasmine rice (per serving)
- To prepare the turmeric you need an apron, latex gloves, a vegetable peeler, and a chef’s knife.
Preparation Instructions:
- Take a small piece of fresh turmeric, peel carefully with the vegetable peeler.
- Use the chef’s knife to cut the turmeric in thin slices. Slice the bird’s eye chili peppers or jalapenos equally fine.
- Cut the fish into cubes. If you are using shrimp, leave it whole. Chop the onion and bell pepper coarsely.
- Pour the coconut milk into a pot, and heat it at medium-high. Add the turmeric; notice how the coconut milk turns yellow.
- Add the fish or shrimp and vegetables to the mixture of milk and turmeric. Add the chopped jalapeno or chili pepper. Stir occasionally.
- Taste the mixture and season with fish sauce. Serve over hot jasmine rice. You will love the leftovers; it becomes even more flavorful after being in the refrigerator.
And enjoy!
