Quick & Easy

Thai fish curry

This is a warming and delicious Thai-style fish curry with eggplant and baby buk choy, best served over rice.
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1.Heat oil in a wok or heavy-based saucepan over medium heat. Add curry paste; cook, stirring, for 2 minutes or until fragrant.
2.Add fish sauce, lime leaves and chilli; cook, stirring, for 1 minute or until fragrant. Add coconut cream; bring to the boil. Reduce heat to low.
3.Stir in sugar, lime juice and eggplant; bring to the boil. Add fish; cook for 3 minutes or until fish is just cooked through. Add buk choy; stir until just wilted.
4.Serve curry with lime wedges and thai basil leaves.

Serve with steamed jasmine or brown rice.


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