Thai Fish Curry

    35 minutes

    Fish is a great base to Thai curries and this is one of my favourites that is quite delegate and includes eggplant and bamboo shoots.

    2 people made this

    Serves: 4 

    • 4-5 tablespoons curry paste of choice
    • oil for sautéing
    • 4 cups (1 litre) coconut milk
    • 2 Asian eggplants, cut into 1cm pieces
    • 100g bamboo shoots, cut into 1cm pieces
    • 300g fish, filleted and cut into bite sized chunks
    • 2 tablespoons fish sauce
    • 4 kaffir lime leaves
    • 2 red chillies, sliced
    • 2 sprigs Thai basil

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a wok fry the curry paste in a little bit of oil until fragrant. Add one cup of the coconut milk and cook until the coconut milk breaks and the oil comes out. Add another cup and again cook until the oil comes out. Add the remainder of the coconut milk and bring to a boil.
    2. Add the eggplant and bamboo shoots then cook until the just soft; about 10 minutes.
    3. Add the fish, fish sauce and kaffir lime leaves and simmer until the fish is just done; about 5 minutes.
    4. Serve in a large bowl and garnish with the chillies and the basil leaves.

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