Similarly in my cooking life, I've been feeling kind of uninspired. This happens every summer because I regard heat sources with such disdain, especially when my wallet and my environmentally conscious conscience can't be bothered to up the air conditioning enough to offset the beads of sweat that collect on my forehead (and if you'll indulge my disgustingness for a second, my pits) when I'm standing next to a lit stove.
Plus, when it's hot, I'm inclined to eat light but there are only so many salads a girl can eat without developing a hatred for all things green. This fish curry was a great solution in many regards. For one, it's super low-maintenance with minimal time standing next to the stove. Secondly, it's full of vegetables so it feels fresh and light but it has some tender fish which gives it some substance. The last bit of praise I'd like to give this curry is that it's easily customizable to whatever you've got in your crisper drawer. Wait, one more advertisement: the leftovers are so good, especially when the ingredients have had time to really soak up the flavors of the curry sauce.
1 teaspoon oil
¼ onion, diced
3 cloves garlic, minced
2 teaspoons minced ginger
2 teaspoons minced lemongrass
4 Thai chilis, chopped
13.5 oz. can coconut milk
2 tablespoons fish sauce
2 tablespoons red curry paste
1 tablespoon roasted chili paste
1 tablespoon brown sugar
4 heads baby bok choy
1 squash, sliced
5 oz. (drained) can bamboo shoots (8 oz. undrained)
¾ lb. flounder (or any soft white fish)
1 tablespoon chopped Thai basil
*Like I mentioned above, the bok choy and squash are merely (delicious) suggestions. Feel free to use your favorite produce items here. Some suggestions: bell peppers, asparagus spears, broccoli, eggplant, the possibilities really are endless.