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Nutrition information coming soon.
CUT fish into 1-inch cubes. Set aside. Bring coconut milk and red curry paste to simmer in medium saucepan; simmer 5 minutes, stirring occasionally. Stir in tamarind paste, fish sauce, sugar and kaffir lime leaves; simmer 5 minutes.
ADD fish; simmer 7 to 8 minutes or until fish flakes easily with a fork. Garnish with fresh cilantro sprigs, if desired. Serve with cooked Jasmine Rice.