Green Curry Fish With Thai Eggplants Food
GREEN CURRY FISH WITH THAI EGGPLANTS
Gkaeng Kiew Wahn Moo An authentic Thai recipe from a Thai cooking instructer, Kasma Loha-unicht Clark. www.thaifoodandtravel.com
Provided by Mrs. Grosh
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Serve over hot fluffy steamed rice.
Nutrition Facts : Calories 155.9, Fat 14.6, SaturatedFat 12.8, Sodium 10.9, Carbohydrate 6.6, Fiber 2.2, Sugar 2, Protein 2.6
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- Prepare all of your ingredients. Slice the eggplants into quarters, the bell peppers into thin strips, and the kaffir lime leaves into thin ribbons. Remove the basil leaves from the stems. Wash the young peppercorns. Cut the fish into bite-sized pieces.
- Open a can of coconut milk and gently scoop the top layer of cream (~1/3 cup) into a saucepan. Save the thinner milk at the bottom of the can for later.
- Heat the cream over medium high heat until it starts to separate into a top oily layer and bottom milky layer. Then add the curry paste and cook for 2-3 minutes.
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