Green Curry Fish With Thai Eggplants

Total Time
40mins
Prep 20 mins
Cook 20 mins

Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. www.thaifoodandtravel.com

Ingredients Nutrition

Directions

  1. Do not shake the can of coconut milk before opening, so the cream remains on the top. Spoon about 1/2 to 2/3 cup of this thick cream into a medium-size sauce pan and heat over medium to high heat. Reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry past and fry in the cream until the aromas are released - about 3-5 minutes. Then add the remaining milk.
  2. Bring to a boikl and add the fish. Bring back up to a boil, reduce heat and simmer about 5 minutes before adding the eggplants. Simmer a few minutes more, then add the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed with some brands of curry pastes which are already salted). Add palm sugar to balance and enhance the spice and herb flavors. Continue to simmer until the eggplants and peas are tender. Stir in the basil and chillies (if desired) and cook another 1-2 minutes.
  3. Serve over hot fluffy steamed rice.

Reviews

(1)
Most Helpful

Made my own Thai green paste and used it with this dish. Never used Thai Basil before and it added another depth of flavour. It was absolutely Georgeous.

Michael D. June 16, 2015

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a