Thai fish curry | Women's Weekly Food
This is a warming and delicious Thai-style yellow fish curry with eggplant and baby buk choy, best served over rice.
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)
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