Thai Fish Curry

SERVING SIZE: 2-3

PREP TIME: 20 mins

COOK TIME: 25 mins

TOTAL TIME: 50 mins

Ingredients

• Fish fillets about 500-600 grams

• 2 tablespoons Thai green curry paste

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 400g coconut cream

• 1/2 cup fish stock

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 1 medium zucchini chopped

• 1 medium eggplant chopped

• 8 cherry tomatoes cut in half

• 2 Kaffir lime leaves finely chopped

• 1/3 rd cup chopped fresh coriander

• 1/2 teaspoon salt

• 1 red chilli finely sliced

Method

Chop onions finely and fry in the oil till soft.

Add the curry paste , garlic and ginger.

Frying gently till you see it start separating and drying out will take about 5-7 minutes.

Then add coconut cream and fish stock. Stir well.

Add the zucchini, eggplant ,fish sauce, lime leaves, chilli and salt. Bring to boil.

Simmer for about 5 minutes till vegetables are tender and sauce thickens slightly.

Add the fish fillets and tomatoes and simmer for another 5-7 minutes.

Add the lime juice and taste to see iff needs more salt.

Add coriander and serve with steamed rice.