Thai fish green curry
Ingredients
20
Steps
5
Serves
4
Cook Time
10-15 Min
Ingredients
For the curry paste
To make the curry paste, put all the ingredients in a blender or food processor, and purée to a smooth paste, adding a little water if needed.
Heat the vegetable oil in a large frying pan or preheated wok over a medium heat until almost smoking. Add the garlic and fry until golden. Add the curry paste and stir-fry for a few seconds before adding the aubergine. Stir-fry for 4–5 minutes until softened.
Add the coconut cream, bring to the boil and stir until the cream thickens and curdles slightly. Add the fish sauce and sugar to the frying pan, and stir well.
Add the cod and stock. Simmer for 3–4 minutes, stirring occasionally, until the fish is just tender. Add the lime leaves and basil, then cook for a further minute.
Transfer to a warmed large serving dish, and serve immediately.