Thai Red Curry with Fish
1. Let coconut milk rest in a warm place for 30 minutes. Open the can and skim off coconut cream from top.
2. Pour coconut cream and curry paste (and chicken strips if using chicken) in a hot wok and stir-fry for a few minutes until oil separates. Add the rest of the coconut milk, stir well.
3. Add fish at this point (if using fish) and okra. Stir, bring to a boil, cover and cook for 10 minutes until fish cooks through.
4. Squeeze in a tablespoon of fresh lemon juice. Stir gently. Garnish with thai sweet basil. Serve hot with steamed rice.