Fish and Eggplant Curry
Prep time
Cook time
Total time
Author: Liza A
Serves: 4-5 servings
Ingredients
- 3 tbsp olive oil
- 2 tbsp Thai red curry paste
- 4 tsp brown sugar
- 2 tsp fish sauce or 1 tsp salt
- 1 (14oz) can coconut milk
- 2 medium-sized Chinese eggplants
- 1 lb cod or other white fish fillet, cut into 1-inch cubes
- 20 fresh Thai basil leaves
Instructions
- Prepare eggplants by removing stems, slicing in quarters lengthwise and then cutting into 2-inch pieces. Season fish cubes with ½ tsp salt.
- Heat a skillet over medium high heat. Add oil and red curry paste. Whisk for about 30 seconds.
- Stir in sugar, fish sauce or salt. Add coconut milk, continue whisking and bring to a boil.
- Add eggplants, stir and cook for 7 minutes, or until tender. Add fish and cook for another 2-3 minutes or until fish flakes easily with a fork.
- Stir in basil and serve.
Leave a Reply