Fish and Eggplant Curry

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.

Course Main Course

Cuisine Thai

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

Prep Time 10

Cook Time 20

Total Time 30

Servings -5 servings

Calories 380kcal

Author Liza A

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