While curry is a prominent flavor in many South and Southeast Asian dishes, “curry” is actually more of a catchall term to describe a fragrant combination of ground spices or a spicy paste. In fact, a typical curry doesn’t even contain the curry leaf from which it derives its name. Such is the case with the beloved Thai red curry, which is composed of ground chili peppers, kaffir lime leaves, Thai basil, fish sauce, and of course, creamy coconut milk. For me, it is such a spicy and rich treat yet it’s still quite healthy and light. Though I usually have red curry with chicken, I decided to experiment with seafood this time. I think a mild fish such as salmon or tilapia enhances the fish sauce in the curry without making it overpoweringly fishy. The best part? It takes less than 15 minutes to make. Curry in a hurry indeed!