Green Thai Fish curry
INGREDIENTS
- 1 tbs coconut oil
- 200g apple eggplant, halved, or regular eggplant cut into 3cm pieces (Do not forget to soak in Salt water for at least 15 minutes)
- 400ml coconut milk
- 300g snapper fillets (or other white fish), cut into 3cm chunks.
- 12 green prawns, deveined, heads and tails intact
- 2 tbs Garlic Man Crushed Garlic
- 75g Garlic Man Butter Prawn Curry Paste
- Thai basil, to serve.
- Steamed rice, to serve.
METHOD
- Heat oil in a saucepan over medium heat. Add Garlic Man Crushed Garlic, Garlic Man Butter Prawn Curry Paste and cook for 2-3 minutes until fragrant. Add the eggplant and cook for 2-3 minutes, then add the coconut milk and 1½ cups (375ml) water.
- Bring to a simmer and cook for 8-10 minutes, then add the fish and prawns and cook for a further 5-6 minutes. Remove from the heat.
- Serve the curry with Thai basil and steamed rice.
