I followed this recipes basics, and made modifications based on what I have on hand, personal tastes, and also other reviews. I did make about twice the amount of sauce, as recommended. I didn't have coconut milk, so I used instead milk, cream and shredded coconut. I used a curry paste in place of ginger, garlic and turmeric. I also used a whole lemongrass twig (because I LOVE lemongrass), and some fresh cilantro and a sprinkle of crushed red pepper (we like it spicy) all to the blender. The sauce came out great but I had to use a bit of cornstarch to thicken it up. I had leeks on hand, so sauteed them with a little olive oil and white wine before adding my fish fillets (I used haddock) and my sauce mixture. I simmered the fish for about 15 minutes. I served on rice, topped with steamed red and green bell peppers.
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I followed this recipes basics, and made modifications based on what I have on hand, personal...