Then, I trundle off to put together my mise en place; I chop some celery, carrots, onion, two cloves of garlic and a tomato. Real garlic is best - I can't say if the recipe will taste the same with garlic powder. I also throw in a couple handfuls of frozen pepper strips. The green stuff there is about 1 1/2 teaspoons of Thai green curry paste/powder. Use as much or as little as you want since it can be searing hot.
Once I have all that together, I throw some sesame oil and canola in my wok and start it heating. The veggies go in until the onions are translucent then the tomatoes and the curry powder. By this point, its a fragrant mess of color and Thai goodness. All of this takes about 7 minutes or so.
At this point, add a tablespoon or so of lime juice to the soup (or to taste), adjust the salt/fish sauce and if you are feeling crazy, throw in a handful of frozen edamame. If you are feeling really crazy, a half pound or so of fresh pineapple is outstanding but you have to be able to fully embrace your sweet/savory side to enjoy.
Hopefully by this time, all is done - soup is simmered and rice is steamed. Assembly is easy - scoop of rice, ladle of soup and topped with a piece of fish.Then serve to your hungry crew to rave reviews.