Fish and Eggplant Curry

Earlier in the year, I made this simple Thai shrimp curry that my family and I enjoyed so much. Ever since then, I have been cooking the dish regularly. When I made them again last month, I decided to replace the shrimps with two of my favorite ingredients, fish and eggplants. The result was a creamy dish that has full of flavors and textures. This dish is simple and yet satisfying!

Fish and Eggplant Curry

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

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

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.

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