Name: Thai fish curry
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons peanut oil; ⅓ cup (100g) yellow curry paste; 1 tablespoon fish sauce; 4 fresh kaffir lime leaves, torn; 2 fresh long red chillies, sliced thinly on the diagonal; 400 ml can coconut cream; 2 tablespoons grated palm sugar; 2 tablespoons lime juice; 5 medium apple eggplants (200g), halved; 500 grams skinless red emperor fillets, pin-boned, cut crossways into thirds; 300 grams baby buk choy, trimmed, halved; lime wedges and fresh Thai basil leaves, to serve (optional)

Thai fish curry

This is a warming and delicious Thai-style fish curry with eggplant and baby buk choy, best served over rice.

Loading the player...

Ingredients

2 tablespoons peanut oil

⅓ cup (100g) yellow curry paste

1 tablespoon fish sauce

4 fresh kaffir lime leaves, torn

2 fresh long red chillies, sliced thinly on the diagonal

400 ml can coconut cream

2 tablespoons grated palm sugar

2 tablespoons lime juice

5 medium apple eggplants (200g), halved

500 grams skinless red emperor fillets, pin-boned, cut crossways into thirds

300 grams baby buk choy, trimmed, halved

lime wedges and fresh Thai basil leaves, to serve (optional)

Method

1.Heat oil in a wok or 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; cook for 3 minutes or until fish is just cooked through. Add buk choy; stir until just wilted.

4.Serve curry with lime wedges and thai basil leaves.

Serve with steamed jasmine or brown rice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories