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Fish Curry

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Ingredients Method Notes

Ingredients
  

  • 2 tbsp peanut oil
  • 1/3 c thai yellow curry paste
  • 1 tbps fish sauce
  • 4 fresh kaffir lime leaves torn
  • 2 fresh long red chillies sliced thinly diagonally
  • 400 ml can coconut cream
  • 2 tbsp unrefined sugar
  • 2 tbsp lime juice
  • 5 medium apple eggplant halved
  • 500 g red emperor fillets pin-boned, cut into thirds
  • 300 g baby pak choy trimmed, halved
  • thai basil and lime wedges to serve

Method
 

  1. Heat oil in a wok or medium heavy-based saucepan over medium heat. Add curry paste; cook, stirring, for 2 minutes or until fragrant.
  2. Add fish sauce, lime leaves and chilli; cook, stirring for 1 minute or until fragrant. Add coconut cream; bring to the boil. Reduce heat to low.
  3. Stir in sugar, lime juice and eggplant. Bring to the boil. Add fish; simmer for 3 minutes or until fish is cooked. Add pak choy; stir until just wilted.
  4. Top curry with basil; serve with lime wedges.

Notes

Source: Women's Weekly July 2020 issue