Photo: Annabelle Breakey; Styling: Karen Shinto
Total Time
20 Mins
Serves 4

How to Make It

Step 1

Heat grill to high (450° to 550°).

Step 2

Purée 2/3 cup basil leaves, 1 can coconut milk, and the curry paste in a blender. Cook mixture in a saucepan over medium-high heat, stirring, until bubbly, 2 to 3 minutes. Add remaining can coconut milk, 1/2 cup water, the fish sauce, and sugar. Cook sauce at a low boil until thickened, 10 minutes.

Step 3

Coat fish with 3 to 4 tbsp. sauce. Coat peppers with about 2 tbsp. sauce.

Step 4

Oil cooking grate, using tongs and a wad of oiled paper towels. Grill peppers, covered, turning once, until browned, 4 to 5 minutes. Transfer to a plate. Grill fish, covered, turning once, until just cooked through, 3 to 5 minutes. With a wide spatula, carefully transfer to another plate.

Step 5

Spoon rice onto a large platter and top with fish. Thinly slice remaining basil. Spoon half of sauce over fish, top with peppers, and sprinkle with basil. Serve with lime wedges and more sauce.

Step 6

Note: Nutritional analysis is per serving.

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Ratings & Reviews

Jessarno88's Review

August 18, 2013
Easy and delicious! My Filipino husband said it reminded him of his food growing up so that's a plus for me! Even my brother loved it. We had cilantro lime rice along with this. Everything was ready in 20 minutes and was perfect!

Brlopez's Review

July 18, 2013

Angelawhocooks's Review

July 19, 2010
Easy and delicious. Served it with a big pile of Trader Joe's frozen French green beans. I will be making this again. The recipe makes lots of sauce, next time I will cut it in half and see if it's enough. On the other hand, I have great sauce ready for another meal that will be even faster than this one.