| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | 375 |
| fat | 20g |
| saturates | 14g |
| carbs | 16g |
| sugars | 5g |
| fibre | 5g |
| protein | 25g |
| salt | 1.5g |
Why I Love Thai Fish and Eggplant Red Curry
The warm comfort of a rich, spicy bowlful of Fish and Eggplant Red Curry never fails to whisk me back to memorable culinary adventures. This delightful Thai recipe, with its delicate balance of creamy coconut milk, fragrant Thai basil, and robust red curry, is an extraordinary dish. It’s zesty, savory, and loaded with bold flavors that work wonders alongside the subtle, natural tastes of the milky white fish fillets. Perfect for your next dinner party or a tranquil night in.
Global Inspiration, Local Ingredients
Growing up in the outskirts of Colorado’s Rocky Mountains, my culinary style has always been guided by a profound appreciation for wild game, trout, and ingredients sourced from nature. When I first encountered this recipe, it was on a trip to Thailand, where I was inspired by the vibrant gastronomic scene. While this dish encompasses the essence of Thai cuisine, my version of Fish and Eggplant Red Curry has a dash of my Colorado roots, incorporating local fish for an organic connection to my homeland.
The influence of David Thompson, a renowned chef known for his expertise in Thai cuisine, can certainly be seen in this recipe. Thompson’s unique approach to Thai food, blending traditional techniques with a modern touch, resonated with me as I crafted my own interpretation of this sumptuous Thai classic.
A Perfect Pairing
Fish and Eggplant Red Curry also pairs exceptionally well with a range of dishes. One favourite is roasted duck breast with a tangy tamarind sauce or a green papaya salad bursting with fresh, crisp flavors. The fiery heat from the curry is balanced beautifully by the sweet and sour notes of these dishes, making for a deliciously well-rounded meal.
So, if you’re in search of a dish that’s certain to impress, that blends the comfort of home with the exotic allure of far-off places, my Fish and Eggplant Red Curry might be the recipe you’ve been waiting for. With its intricate flavors dancing on your palate, each bite is a tribute to both the distant shores of Thailand and the rugged landscape of Colorado. It’s a journey of taste, from my kitchen to yours.
What You’ll Need
- 1.5 pounds of white fish fillets
- 3 small Thai eggplants
- 2 cups of coconut milk
- 3 tablespoons of Thai red curry paste
- 2 tablespoons of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of Thai basil leaves
- 2 kaffir lime leaves, torn
- 2 red chili peppers, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 cup of water
- Steamed jasmine rice, for serving
Method
Step One
Start by preparing the ingredients. Cut the fish fillets into bite-sized pieces. Quarter the Thai eggplants. Mince the garlic and slice the red chili peppers.
Step Two
Warm the vegetable oil in a large skillet over medium heat. Add the Thai red curry paste and minced garlic. Cook until fragrant but not browned, stirring frequently.
Step Three
Add the coconut milk to the skillet and stir well to combine with the red curry paste and garlic. Bring the mixture to a gentle simmer.
Step Four
Add the fish pieces, eggplant, fish sauce, and palm sugar to the skillet. Pour in 1 cup of water. Stir the mixture gently so as not to break up the fish pieces. Cover the skillet and let the mixture cook until the fish is cooked through and the eggplant is tender, about 15-20 minutes.
Step Five
Add the torn kaffir lime leaves, sliced red chili peppers, and Thai basil leaves. Stir gently to combine and then remove the curry from the heat.
Step Six
Serve the Fish and Eggplant Red Curry hot over steamed jasmine rice. Enjoy!
