Fish Coconut Curry with Bell Peppers
Rinse the fish, pat dry and cut into bite-size cubes. Rinse the chile peppers, cut in half, remove seeds and white ribs, and finely chop. Rinse the bell peppers, cut in half, remove seeds and white ribs, and cut into thin strips. Reserve some bell pepper strips for garnish. Chop the rest small. Peel and chop the garlic. Trim both ends of the lemongrass and peel tough outer layer. Chop the lemongrass. Peel and finely chop the galangal.
Crush the diced bell peppers, chile, garlic, lemongrass and galangal in a mortar. Season with sea salt to taste and add the shrimp paste. Crush into a curry paste.
Rinse the lime leaves and cut into thin strips. Place half the lime leaves with the coconut milk in a pot. Bring to a simmer over low heat, and simmer for 5 minutes. Remove the lime leaves.
Heat the peanut oil in a skillet. Add the bell pepper strips. Stir in the curry paste and cook until fragrant. Add the fish and stir until cooked through, about 2-3 minutes.
Divide the curry between plates and pour the coconut milk overtop. Garnish with the remaining bell peppers and lime leaves.