Ingredients

1lb Cod or Haddock Fillet, cut into bite size chunks (I used Cod)
1 Egg, beaten and seasoned with 1 tsp yellow mustard, black pepper and/or some salt
1/4 cup all-purpose flour
1/2 cup potato flakes

1 can coconut milk
2 Tbsps Thai Red Curry Paste
2 Tbsps Fish Sauce
2 Tbsps Brown Sugar
10-15 cherry tomatoes - cut into halves
40 basil leaves - cut into thin slices

Cooked jasmine rice

Directions

Thai Fish Curry:

Prepare the fish

1. Dip each piece of fish in flour first, then the egg mixture, then coat in the potato flakes and set aside
2. Fry up the fish in a wok with about 1/2 cup of hot vegetable oil. Cook for about 30 seconds on both sides (not too long because you don't want the fish to dry out). Take out of the oil when the batter is a nice golden brown color. Place on paper towels and set aside.

Prepare the sauce

1. Heat the coconut milk and the red curry paste over medium heat and let simmer for about 5 minutes
2. Add the fish sauce and brown sugar, continue to simmer the sauce for an additional minute. Add a little bit of salt to taste if desired.
3. Add the fish and let it simmer for a couple minutes
4. Add the halved cherry tomatoes, simmer for 1 minute (don't let these get soggy).
5. Add the sliced basil leaves and stir into sauce. Turn off the heat
6. Serve over cooked jasmine rice