Posts

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.

Related Blogs

Curry: Spicy Pork With Pumpkin

Ingredients for 4 servings

10 oz trimmed pork tenderloin, sliced into 1/4-thick, 2-inc long and 1-inch wide.

10 oz peeled pumpkin, cut into 1/2-inch

2 cups unsweetened coconut milk

3 tbsp red curry paste

4 kaffir lime leaves, deveined and torn into 3 pieces

2 tbsp fish sauce 1tsp sugar

1/2 cup water 2 tbsp oyster sauce

20 fresh basil leaves

1/2 cup strips of red pepper

2 1/2 cups freshly steamed rice

Preparation

Boil the pumpkin for 3 to 4 minutes until just tender.  Drain and set aside.

Heat 1 cup of the coconut milk in a wok on high heat until it boils.  Add red curry paste and stir-fry for1 to 2 minutes until it has dissolved.  Add lime leaves and pork and stir-fry 2 to 3 minutes until the meat turns white.  Add fish sauce an sugar and stir.  Add the rest of the coconut milk and water and stir-fry for 1 minute.  Add pumpkin and oyster sauce and stir-fry for 2 to 3 minutes or until the pumpkin is tender.

Add most of the basil leaves and red pepper strips and stir-fry for 30 seconds.  Transfer to a serving bowl and garnish it with he rest  of the basil and red pepper.  Serve immediately with steamed rice.

Related Blogs