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Kaffir and Galanga can be found in Asian grocers. Kaffir, which has a similar taste to lime, gives a heavenly flavor that is definitely Thai. The galanga is very similar to ginger, and also adds a Thai touch. Monkfish is said to be the poor man's lobster; it has a texture similar to it, but I can guarantee lobster will be the last thing on your mind when you taste this delectable curry.
- 1 medium onion, cut into slivers
- 1 red bell pepper, cut into thin strips,strips halved
- 3 -6 Thai red chili peppers, left intact with sides scored (amount to taste) (optional)
- 1 tablespoon oil
- 1 tablespoon red curry paste
- 4 cloves garlic, minced
- 10 -12 kaffir lime leaves
- 1 teaspoon galanga powder
- 1 cup vegetable broth
- 1⁄2 cup sake or 1⁄2 cup dry white wine
- 2 tablespoons shrimp sauce (fish sauce ok substitution)
- 1 (13 1/2 ounce) can coconut milk (I used lite)
- 1 stalk lemongrass, white part only,flattened with cleaver and sliced
- 1 lb monkfish, cut into 1 inch cubes (sea bass, orange roughy, grouper, red snapper, salmon are ok substitutions)
- 3 roma tomatoes, peeled and quartered
- 4 tablespoons cornstarch
- 1⁄4 cup water
- 1⁄4 cup chopped fresh cilantro
- 1 lime, juice of
- Heat oil in large skillet or wok; add curry paste, garlic, lime leaves, and galanga; stir-fry for 1 minute or until mixture becomes very fragrant.
- Add onions, chiles, and peppers and stir-fry until onions are slightly tender.
- Add vegetable broth, sake wine, shrimp sauce, coconut milk, lemongrass and bring to a boil.
- Add the fish cubes and tomato quarters, then cover, and simmer for 6-8 minutes or until fish is firm and cooked.
- Stir together cornstarch into water to make a slurry and add to wok; stir until curry is thickened; remove kaffir leaves before serving if desired.
- Add the juice of the lime and stir in, then sprinkle with chopped fresh cilantro just before serving.
- Serve with steamed jasmine rice, if desired.