Green Curry Fish with Thai Eggplants
Dive into the vibrant flavors of Southeast Asia with this irresistible Green Curry Fish with Thai Eggplants recipe. Perfectly tender white fish fillets, such as cod or snapper, are gently simmered in a creamy, aromatic green curry sauce made with authentic Thai ingredients like coconut milk, kaffir lime leaves, and a touch of palm sugar for balanced sweetness. The addition of quartered Thai eggplants adds a unique texture and slightly bitter undertone that pairs beautifully with the rich curry base. Fragrant Thai basil leaves and optional red chili slices brighten the dish before serving, creating a flavor-packed meal that's ready in just 35 minutes. Serve it alongside fluffy jasmine rice for a truly comforting, restaurant-quality Thai dining experience at home.
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Recipe Information
Ingredients
- 500 g White fish fillets (e.g., cod, snapper, or tilapia)
- 250 g Thai eggplants
- 3 tbsp Green curry paste
- 400 ml Coconut milk
- 100 ml Water
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 3 leaves Kaffir lime leaves
- 10 g Fresh Thai basil leaves
- 2 pcs Red chili peppers (optional, for garnish)
- 1 tbsp Cooking oil
- 0.5 tsp Salt
Instructions
Rinse the fish fillets under cold water, pat dry, and cut into 2-inch pieces. Set aside.
Wash the Thai eggplants, trim the stems, and cut them into quarters. Place the cut eggplants in a bowl of water with a pinch of salt to prevent browning.
Heat the cooking oil in a large saucepan or wok over medium heat.
Add the green curry paste to the pan and cook for 1-2 minutes, stirring frequently, until aromatic.
Slowly pour in the coconut milk and stir to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the kaffir lime leaves, water, palm sugar, and fish sauce. Stir until the palm sugar dissolves.
Drain the Thai eggplants and add them to the curry. Simmer for about 5 minutes, or until they start to soften.
Carefully add the fish pieces to the curry and gently simmer for another 6-8 minutes, or until the fish is cooked through and tender.
Taste the curry and adjust seasoning with more fish sauce or salt as needed.
Remove from heat and stir in fresh Thai basil leaves.
Garnish with sliced red chili peppers, if desired, and serve hot with steamed jasmine rice.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 13.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
