Fish

Light green snapper curry

Name: Light green snapper curry
Yield: 4
Ingredients: 3 long green chillies, seeds removed, roughly chopped; 1 1/2 tbs grated ginger; 3 garlic cloves, chopped; 2 tbs coconut oil* (see notes below); 1/4 cup (75g) store-bought green curry paste; 2 tbs fish sauce; 4 kaffir lime leaves, thinly sliced, plus extra to serve; Juice of 1 lime, plus extra to serve; 2 tbs grated palm sugar; 400ml can coconut milk; 12 small Thai eggplant* (see notes below), halved; 1 cup (150g) pea eggplant* (see notes below); 600g skinless snapper fillet, pin-boned, cut into 3cm pieces; 1/2 cup (125ml) coconut cream; 1 small bunch Thai basil leaves* (see notes below); Steamed rice and thinly sliced small red chilli, to serve

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This fresh, flavorsome fish curry recipe comes from the kitchen of Bali fine dining spot, Sarong.

3 long green chillies, seeds removed, roughly chopped
1 1/2 tbs grated ginger
3 garlic cloves, chopped
2 tbs coconut oil* (see notes below)
1/4 cup (75g) store-bought green curry paste
2 tbs fish sauce
4 kaffir lime leaves, thinly sliced, plus extra to serve
Juice of 1 lime, plus extra to serve
2 tbs grated palm sugar
400ml can coconut milk
12 small Thai eggplant* (see notes below), halved
1 cup (150g) pea eggplant* (see notes below)
600g skinless snapper fillet, pin-boned, cut into 3cm pieces
1/2 cup (125ml) coconut cream
1 small bunch Thai basil leaves* (see notes below)
Steamed rice and thinly sliced small red chilli, to serve

Method

1.

Place the green chilli, ginger and garlic in a mortar and pestle and grind to a paste.
2.

Heat the coconut oil in a wok or large frypan over medium-high heat. Add chilli paste and green curry paste, then cook for 1-2 minutes until fragrant. Add fish sauce, kaffir lime leaves, lime juice and palm sugar. Cook, stirring, for 1 minute or until sugar dissolves. Add the coconut milk and 1/2 cup (125ml) warm water.
3.

Bring to a simmer, then cook for 2 minutes for the flavours to infuse. Add all eggplant and cook for 5-6 minutes until slightly tender. Add snapper and cook for a further 6 minutes or until cooked through.
4.

Stir through the coconut cream and half the basil leaves. Serve with rice, kaffir lime leaves, red chilli and remaining basil.