Was looking at a recipe for fish souffle with red curry, but didn't have any rice flour on hand, so I thought I'd try some of the excellent fresh grouper from a local seafood market with a red curry paste I picked up at a Thai market.
The curry paste was a brand I hadn't used before, forget the name, but not maesri, not Mae Ploy. Came in a plastic tub.
Added couple three T of paste to a can of coconut milk, threw in a few garlic cloves, a few jiggers of 3Crab Viet fish sauce, and some powdered raw cane sugar (no palm sugar on hand). Brought to a boil, sliced up filets into fingers, and simmered them for about 10 min. Garnished with some cilantro.
Really pleased with the results, fish was perfect, and curry had more flavor than heat (with Mae Ploy all I can taste is hot). Dead easy, definitely have to do this again soon. With some basil next time, maybe