Panang Fish Curry

Even if youre not a big fan of curry, you might like this. This is a sweet yet savory Thai coconut curry with only a mild hint of spiciness.
This is quick to make too because you can easily multitask the three steps at the same time and throw it all together in about 15-20 minutes.
Some of these measurements are approximate since i don't really measure this stuff exactly.

Serves two

1 tablespoon thai red curry paste
1 can coconut milk
1 teaspoon cumin
1 teaspoon fresh or dried basil
1 tablespoon white or brown sugar
4 pieces boneless white fish fillets (such as tilapia)
4 red potatoes, chopped or cubed
2 tablespoons salt
3-4 tablespoons butter

1. Cook the potatoes: boil water in large pot (filled about halfway with water) add salt and potatoes. Cook until tender, enough where you can squish one with your fingers but not so soft they fall apart. Drain.

When fish is cooked, you can use the same pan to fry up the potatoes - on medium high heat, add a tablespoon of butter and toss potatoes in skillet. Cook 5-6 minutes, flipping when necessary to brown on at least two sides. This extra step adds yummy crunchy caramelization to the potatoes. You could omit this if you prefer.

2. Cook the fish: heat a large nonstick pan on medium high. Melt in about two tablespoons of butter, add in fish. Cook fish about 5 minutes on each side, turning carefully with a wide spatula, until cooked through and browned on both sides.

3. Make sauce: while fish and potatoes are cooking, heat the coconut milk in a saucepan on medium; when hot whisk in the curry paste, basil, cumin and sugar.

To assemble: in a bowl or deep plate pile on the potatoes, then half the fish, then pour sauce over. Repeat to make two meals.

Double or triple (or more) this recipe to serve as many people as you'd like.