Curry: Spicy Fish Curry with Eggplant

Ingredients for 4 servings

10 oz Kingfish fillet, trimmed, deboned, skinned, cut into 1/2-inc square chunks

1 Asian eggplant, slice into 1/2 inch quarters

2 cups unsweetened coconut milk

2 kaffir lime leaves, deveined, torn into 3 pieces

2 tbsp fish sauce

1 tsp green pepper, cut into thin strips

1/2 cup bamboo shoot strips

1 cup water

20 whole fresh basil leaves

1 tbsp green peas

Strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Heat 1 cup of the coconut milk in a wok on high heat until it boils.  Add green curry  paste and reduce the heat to medium, stir to dissolve in the coconut milk.  Cook for 3 minutes until the oil of the coconut rises to the top.  Add the second cup of coconut milk, lime leaves, fish sauce and sugar and stir to mix.  Immediately add the fish and stir very gently to fold in.  Increase heat to maximum and let it cook undisturbed for 2 to 3 minutes until it is bubbling and the fish turns white.

Add eggplant, green pepper, bamboo shoots and 1 cup water.  Let it cook for 2 minutes.  Now stir gently and fold vegetables to the bottom.  Cook for 3 to 4 minutes until the eggplant is soft and the  oil of the coconut has risen to the top.

Add 3/4 of basil leaves and transfer to a deep serving dish.  Top it with rest of basil and red peeper strips.  Serve immediately with steamed rice.

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