Instructions: Saute the dried curry stock in heated vegetable oil for 3 minutes. Add coconut milk and cook for 2 minutes on medium heat, just below boiling. Coconut milk will separate if allowed to come to a boil.

Add fish. Cook for 5 minutes until fish is almost done, then lower heat to medium-low, add basil. Serve on a bed of chopped cabbage.

Comments:
This recipe is a take-off from the house specialty, "Evil Jungle Prince", from Keos Thai Restaurant in Honolulu, where it was made with chicken, not fish.

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