Fish and eggplant green curry

Fish and eggplant green curry

By
From
East
Serves
4
Photographer
Leanne Kitchen

Green curry comes from the Central Plains region of Thailand and gets its colour from the liberal use of fresh green chillies in the foundation paste. Like all spice pastes, this tastes fresher, somehow, if you make it by hand, pounding everything together using a mortar and pestle – the pounding action breaks down the paste components smoothly, melding them together into an unctuous pulp. Food processors and blenders are a little brutal, as their cutting action shatters the fibres and results in a coarser paste. However, it’s way easier to make a paste in a processor (and far better than using a purchased one). Adding a little water as you go can make the process a bit easier.

Ingredients

Quantity Ingredient
1 quantity Green curry paste
2 tablespoons vegetable oil
250ml Chicken stock
400ml coconut milk
45g palm sugar, shaved
700g blue eye cod, barramundi, snapper or other firm white-fleshed fish fillets, skin left on and cut into 5 cm pieces
2 tablespoons fish sauce
4 kaffir lime leaves, bruised
110g pea eggplants
large handful thai basil leaves, to serve
Fried shallots, to serve

Method

  1. In a large saucepan over medium heat, cook the curry paste in the oil, stirring, for 2–3 minutes or until fragrant. Add the stock, coconut milk and palm sugar and bring to a simmer. Add the fish and bring the mixture back to a gentle simmer. Cook for 2 minutes or until the fish is half cooked. Add the fish sauce, kaffir lime leaves and eggplant and cook for 2 minutes more or until the fish is cooked through – the eggplant should still be crunchy. Season to taste with a little more fish sauce if desired, then serve with the basil leaves and fried shallots scattered over.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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