Green Thai Fish Curry with Coconut Milk
Ingredients
1 lb white fish fillets (like cod or tilapia)
2 tablespoons vegetable oil
4 cloves garlic (minced)
1-inch piece of ginger (grated)
2-3 tablespoons green curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 cup eggplant (cubed)
2-3 kaffir lime leaves (torn)
1 tablespoon fish sauce (or soy sauce for a vegetarian option)
1 tablespoon brown sugar
Fresh basil and cilantro (for garnish)
Lime wedges (for serving)
Instructions
1. Sauté Aromatics
Heat Oil: In a large skillet or wok, heat the vegetable oil over medium heat.
Cook Garlic and Ginger: Add the minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
2. Add Curry Paste and Coconut Milk
Incorporate Curry Paste: Stir in the green curry paste and cook for another minute.
Pour in Coconut Milk: Gradually add the coconut milk, mixing until well combined. Bring to a gentle simmer.
3. Add Vegetables
Add Eggplant and Lime Leaves: Stir in the cubed eggplant and torn lime leaves. Simmer for about 5-7 minutes until the eggplant is tender.
4. Cook the Fish
Add Fish: Gently place the fish fillets into the curry. Cook for about 5-7 minutes until the fish is cooked through and flakes easily.
Season: Stir in the fish sauce and brown sugar. Adjust seasoning if needed.
5. Serve
Plate the Dish: Serve the fish curry hot, garnished with fresh basil and cilantro.
Accompaniments: This dish pairs well with jasmine rice or rice noodles.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently.
Variations: Feel free to add other vegetables like bell peppers or snap peas for extra nutrition.
Spice Level: Adjust the amount of curry paste according to your heat preference.
Enjoy your aromatic Green Thai Fish Curry with Coconut Milk! 🐟🌿