Green Curry Fish With Thai Eggplants |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. Ingredients:
1 lb fish, cut into bite size strips |
1 (13 1/2 fluid ounce) can unsweetened coconut milk |
2 -4 tablespoons green curry paste |
1/2 lb small thai eggplant, cut in half |
1/2 cup shelled peas |
2 kaffir lime leaves |
fish sauce, to taste (nahm bplah) |
1 -2 teaspoon palm sugar or 1 -2 teaspoon coconut sugar |
1/2-1 cup fresh thai sweet basil (bai horapa) |
1 -10 thai chile, slivered (the more chillies you sliver the hotter the dish) |
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.
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