Fish and Eggplant Curry
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Cook time: 
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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
  1. Prepare eggplants by removing stems, slicing in quarters lengthwise and then cutting into 2-inch pieces. Season fish cubes with ½ tsp salt.
  2. Heat a skillet over medium high heat. Add oil and red curry paste. Whisk for about 30 seconds.
  3. Stir in sugar, fish sauce or salt. Add coconut milk, continue whisking and bring to a boil.
  4. 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.
  5. Stir in basil and serve.
Recipe by Salu Salo Recipes at https://salu-salo.com/fish-eggplant-curry/