Ingredients for Green Curry Fish With Thai Eggplants
- 1 1/2 lbs firm white fish fillets
- 1 (13.5 ounce) can unsweetened coconut milk, with 1/2 - 2/3 cup thick cream separated
- 3 tablespoons green curry paste
- 1 large Thai eggplant or 2 small Thai eggplants, sliced
- 1 cup frozen shelled peas
- 3-4 kaffir lime leaves, bruised
- 2-3 tablespoons fish sauce
- 1-2 tablespoons palm sugar
- 1/2 cup fresh sweet basil leaves, packed
- 1-2 fresh Thai chilies, sliced (optional)
- steamed jasmine rice (for serving)
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How to Make Green Curry Fish With Thai Eggplants
- Gently open the can of coconut milk without shaking; spoon 1/2 to 2/3 cup of the thick cream into a medium saucepan. Heat over medium-high heat.
- Simmer the cream until it's smooth, bubbly, and the oil begins to separate (about 3-5 minutes).
- Add the green curry paste and fry for 3-5 minutes, stirring constantly, until fragrant.
- Pour in the remaining coconut milk and bring to a boil.
- Add the fish and return to a boil. Reduce heat to low, and simmer for 5 minutes.
- Add the sliced Thai eggplants and simmer for another 5-7 minutes, or until slightly tender.
- Stir in the frozen peas and kaffir lime leaves. Continue to simmer for 2-3 minutes.
- Season with fish sauce and palm sugar to taste. Adjust to your preferred level of saltiness and sweetness.
- Stir in the fresh basil and chilies (if using) and cook for 1-2 minutes more.
- Serve the Green Curry Fish hot over fluffy steamed rice. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
63g
Carbs
2g
