Thai fish curry

This is a warming and delicious Thai-style fish curry with eggplant and baby buk choy, best served over rice.

  • 35 mins preparation
  • Serves 4
  • Print


  • 2 tablespoons peanut oil
  • ⅓ cup (100g) yellow curry paste
  • 1 tablespoon fish sauce
  • 4 fresh kaffir lime leaves, torn
  • 2 fresh long red chillies, sliced thinly on the diagonal
  • 400 ml can coconut cream
  • 2 tablespoons grated palm sugar
  • 2 tablespoons lime juice
  • 5 medium apple eggplants (200g), halved
  • 500 grams skinless red emperor fillets, pin-boned, cut crossways into thirds
  • 300 grams baby buk choy, trimmed, halved
  • lime wedges and fresh Thai basil leaves, to serve (optional)


  • 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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