- 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)
- 1Heat oil in a wok or heavy-based saucepan over medium heat. Add curry paste; cook, stirring, for 2 minutes or until fragrant.
- 2Add 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.
- 3Stir 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.
- 4Serve curry with lime wedges and thai basil leaves.
Serve with steamed jasmine or brown rice.
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