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!

Ingredient Notes

For this Fish and Eggplant Curry, selecting the right ingredients can elevate the dish significantly. Fresh fish is ideal, so look for options like cod, tilapia, or snapper. These types have a mild flavor that pairs well with the curry’s spices. If you can, buy fish that is sustainably sourced. Eggplants are another key ingredient. Opt for smaller varieties like Japanese or Thai eggplants, as they tend to be less bitter and have a more tender texture. When choosing eggplants, look for ones that feel heavy for their size and have smooth, shiny skin. Avoid any with blemishes or soft spots. Coconut milk is the base of this curry, so pick a full-fat version for a richer taste. If you prefer a lighter option, you can use reduced-fat coconut milk, but it may alter the creaminess. Lastly, don’t skimp on the spices. Fresh herbs like cilantro or basil, along with spices such as turmeric and cumin, can make a big difference in flavor.

Cooking Tips

To get the most out of your Fish and Eggplant Curry, timing is key. Start by sautéing your aromatics like garlic and ginger until they’re fragrant. This step builds a solid flavor foundation. When adding the eggplants, give them a little more time to cook before adding the fish. Eggplants can absorb a lot of moisture, and cooking them longer allows them to soften and soak in those spices. Cut the fish into large chunks, so they maintain their shape during cooking. It’s also helpful to slide the pieces in gently to avoid breaking them apart. If you like a bit of heat, consider adding fresh chili peppers or a dash of chili powder when you add the coconut milk. This can bring a nice kick to the dish. Lastly, let the curry simmer gently. A low simmer helps meld the flavors together beautifully without overcooking the fish.

Serving Suggestions

When it comes to serving your Fish and Eggplant Curry, presentation can enhance the dining experience. Serve the curry in shallow bowls to showcase the vibrant colors of the dish. A sprinkle of fresh cilantro or basil on top adds a pop of color, along with a burst of freshness. This dish pairs exceptionally well with jasmine rice or steamed basmati rice, which helps soak up the delicious sauce. If you’re feeling adventurous, naan bread can also be a great side, providing a nice contrast to the curry’s creaminess. To add some crunch, consider serving a side of cucumber salad or pickled vegetables. These can provide a refreshing balance to the richness of the curry. For those who enjoy a little zest, a wedge of lime on the side can be squeezed over the dish. It brightens up the flavors and adds a delightful tang.

Frequently Asked Questions

What can I use instead of cod for this recipe?

Tilapia or snapper are great substitutes since they have a similar mild flavor and texture. If you’re looking for a more sustainable option, check for local fish that are in season.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain the creamy texture.

Can I make this curry ahead of time?

Cooking the curry a day ahead can actually enhance the flavors as they meld together. Just keep it refrigerated and reheat when you’re ready to serve.

What can I serve with fish and eggplant curry?

This curry pairs beautifully with jasmine rice or quinoa. You could also serve it with some warm naan for a delicious twist.

What’s a common mistake to avoid when making this curry?

One common mistake is overcooking the fish, which can make it tough and dry. Add the fish just in time for it to cook through but still remain tender.

Fish and Eggplant Curry

Liza A

Savory fish and tender eggplant simmer in a creamy coconut sauce, brightened by fragrant Thai basil and a hint of spice. It's a comforting, flavorful delight.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Thai

Servings -5 servings

Calories 380 kcal

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.

Nutrition

Calories: 380kcalCarbohydrates: 18gProtein: 30gFat: 24gSaturated Fat: 12gCholesterol: 70mgSodium: 600mgFiber: 5gSugar: 5g

Keyword coconut milk, curry, eggplant, fish, Thai basil

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