Recipe: Thai-inspired red curry fish
This flavorful, light but satisfying dish is made with red curry paste, Makrut lime leaves and ginger.
Freelancer Benjamin Seto has worked as a reporter and editor for various newspapers around the country, and is currently a communications professional and food writer based in Oakland. Ben is also the founder and creative mind behind Focus:Snap:Eat, a food blog he started in 2011 to showcase his love of food photography. He spotlights food he finds in his kitchen, around restaurants and shops in the Bay Area, and from his culinary adventures when traveling. A self-taught home cook, Ben enjoys a variety of cuisine but is influenced by his Chinese-American heritage and his childhood growing up in Honolulu. He loves lavender and hates eggplant — but he isn’t afraid to try everything else in between.
This flavorful, light but satisfying dish is made with red curry paste, Makrut lime leaves and ginger.
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