Thai Fish Curry With Vegetables Recipe
This classic fish curry is made with coconut milk and spices plus eggplant and boy choy or other vegetables of your choice.
- Serves: 4 persons
- 1pound (0.5 kilograms) fish fillets, such as halibut, tilapia, cod, etc.
- 2to 2 1/2 cups eggplant, chopped
- 1to 2 heads baby bok choy
- ½can coconut milk
- 1 ½cups chicken stock (good tasting)
- 1bay leaf
- 2tablespoons fish sauce
- ½teaspoon brown sugar
- 1to 2 tablespoons vegetable oil
- ¼cup fresh coriander (or cilantro)
- For the Curry Paste:
- 3tablespoons lemongrass , finely sliced or chopped
- 4garlic cloves
- 1galangal or ginger, thumb-sized piece
- 3tablespoons onion, chopped
- 1chile, (yellow or red) or 1/4 to 1/3 teaspoon red chile flakes crushed chile
- 1teaspoon turmeric
- 1tablespoon ground coriander
- 1teaspoon whole cumin seeds
- ⅛teaspoon allspice
Step 1Place all curry paste ingredients in mini chopper or food processor and blitz to create a fragrant Thai curry paste. Set aside.
Step 2Chop up the eggplant and slice larger bok choy leaves in half. Rinse fish and cut into nice 3 to 4-inch chunks. Set aside.
Step 3Warm a wok or frying pan over medium-high heat. Drizzle in 1 to 2 tablespoons oil and swirl around, then add curry paste. Stir-fry 1 minute, then add 3 to 4 tablespoons coconut milk. Continue stir-frying 2 more minutes until lemongrass and onion bits have softened.
Step 4Add 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.
Step 5Add the fish and bok choy, "pushing" them down into the sauce. Cover with lid and simmer 5 more minutes.
Step 6Add 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).
Step 7Reduce 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 chile can be added if you prefer it spicier. Sprinkle over fresh coriander and serve immediately with Thai jasmine rice .