Thai fish curry
SERVES 1 PREP + COOK TIME 20 MINUTES
2 teaspoons peanut oil2 tablespoons yellow curry paste1 (100g) finger eggplant, sliced thinly2 teaspoons fish sauce2 fresh makrut lime leaves1 fresh long red chilli, sliced thinly200ml coconut cream1 tablespoon grated palm sugar (or brown sugar)1 tablespoon lime juice250g piece of skinless thick white fish filletbroccolini, steamed rice, lime wedge, for serving
1 Heat oil in a wok or small non-stick frying pan over medium heat. Add curry paste; cook, stirring, for 1 minute or until fragrant.
2 Add eggplant, fish sauce, lime leaves and chilli; cook, stirring, for 1 minute or until fragrant. Stir in the coconut cream and bring to the boil. Reduce heat to low, stir in sugar and lime juice, simmer, stirring, for 2 minutes.
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