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Green Thai fish curry

Name: Green Thai fish curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbs coconut oil; 200g apple eggplant, halved, or regular eggplant cut into 3cm pieces; 400ml coconut milk; 300g snapper fillets (or other white fish), cut into 3cm chunks; 12 green prawns, deveined, heads and tails intact; Thai basil, to serve; Steamed rice, to serve; 2 tbs fish sauce; 1 tbs palm sugar, shaved; 5 garlic cloves, crushed; 5cm piece ginger (25g), roughly chopped; 2 stalks lemongrass, white only, bruised, roughly chopped; 3 eschalots, halved; 3 long green chillies; 1 small bunch coriander; 4 kaffir lime leaves

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by Hayden Quinn

Aug 06, 2001

A quick and easy answer to a classic Thai curry. Be sure to make extra paste to use another night!

1 tbs coconut oil
200g apple eggplant, halved, or regular eggplant cut into 3cm pieces
400ml coconut milk
300g snapper fillets (or other white fish), cut into 3cm chunks
12 green prawns, deveined, heads and tails intact
Thai basil, to serve
Steamed rice, to serve

Curry paste

2 tbs fish sauce
1 tbs palm sugar, shaved
5 garlic cloves, crushed
5cm piece ginger (25g), roughly chopped
2 stalks lemongrass, white only, bruised, roughly chopped
3 eschalots, halved
3 long green chillies
1 small bunch coriander
4 kaffir lime leaves

Method

1.

For the curry paste, place all ingredients in a food processor and whiz to a smooth paste. Alternatively use ¼ cup (75g) good quality curry paste for this recipe.
2.

Heat oil in a saucepan over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant. Add the eggplant and cook for 2-3 minutes, then add the coconut milk and 1½ cups (375ml) water.
3.

Bring to a simmer and cook for 8-10 minutes, then add the fish and prawns and cook for a further 5-6 minutes. Remove from the heat.
4.

Serve the curry with Thai basil and steamed rice.