|Nutritional Guidelines (per serving)|
|Servings: Serves 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 6g||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic fish curry is made with coconut milk and spices plus eggplant and boy choy or other vegetables of your choice. It can be made with any type of fish but is especially good with white-fleshed fish like tilapia, halibut, cod, bassa, and others. It's made completely from scratch and yet cooks up quickly, featuring an authentic curry taste you'll be sure to love. Accompany with plenty of Thai jasmine rice, coconut rice or saffron rice for a delectable and nutritious dinner.
- 1 lb./.5 kg fish (fillets, such as halibut, tilapia, cod, etc...)
- 2 to 2.5 cups eggplant (chopped)
- 1 to 2 'heads' baby bok choy
- 1/2 can coconut milk
- 1+1/2 cups chicken stock (good-tasting)
- 1 bay leaf
- 2 tbsp.fish sauce
- 1/2 tsp. sugar (brown)
- 1 to 2 tbsp. vegetable oil
- 1/4 cup fresh coriander (or cilantro)
- For the Curry Paste:
- 3 tbsp. lemongrass (finely sliced or chopped)
- 4 garlic cloves
- 1 galangal (or ginger thumb-size piece)
- 3 tbsp. onion (chopped)
- 1 chili (yellow or red or 1/4 to 1/3 tsp. red chili flakes crushed chili)
- 1 tsp. turmeric
- 1 tbsp. coriander (ground)
- 1 tsp. cumin seeds (whole)
- 1/8 tsp. allspice
Place all curry paste ingredients in mini chopper or food processor and blitz to create a fragrant Thai curry paste. Set aside.
Chop up the eggplant and slice larger bok choy leaves in half. Rinse fish and cut into nice 3 to 4-inch chunks. Set aside.
Warm a wok or frying pan over medium-high heat. Drizzle in 1 to 2 tbsp. oil and swirl around, then add curry paste. Stir-fry 1 minute, then add 3 to 4 tbsp. coconut milk. Continue stir-frying 2 more minutes until lemongrass and onion bits have softened.
Add stock plus bay leaf and stir to combine. Bring to a boil, then add eggplant. Reduce heat to medium-low or until you get a nice simmer. Cover with lid and simmer 6 to 7 minutes.
Add the fish and bok choy, 'pushing' them down into the sauce. Cover with lid and simmer 5 more minutes.
Add remaining coconut milk plus fish sauce and sugar, stirring everything together and briefly simmering (fish is cooked when it easily flakes - usually 5 to 7 minutes is enough (try not to overcook or fish will turn tough).
Reduce heat to low and taste-test the sauce. If not flavorful enough, add a little more fish sauce; if too salty or spicy for your taste, add more coconut milk. More chili can be added if you prefer it spicier. Sprinkle over fresh coriander and serve immediately with Thai jasmine rice.
- We like adding smallish chunks of potatoes. We add them first, 5 minutes before the eggplant as they take a little longer to cook. Tomatoes are also delicious and can also be added around the same time that you add the fish and bok choy.