Thai Green Curry with baby snapper fillet and apple eggplant
2½ tablepoons green curry paste
1½ tablespoons fish sauce, or to taste
2 tablespoons palm sugar, grated
250ml coconut milk and/or chicken or prawn stock
4 apple eggplants, stalk removed and cut into sixths
3 kaffir lime leaves, crushed
500g snapper fillet, steamed
2 thinly sliced green chillis
coriander leaves and fried shallots to garnish
Heat some vegetable oil in a pot, add the green curry paste and fry it over a high heat for about 5 minutes, stirring regularly, until fragrant.
Season with fish sauce, add the coconut milk and/or chicken or prawn stock and bring to a gentle simmer for 30 minutes, until the paste is cooked out.
Add the palm sugar. Taste the mixture, and if too spicy add more palm sugar.
Then add the apple eggplants and simmer for a few minutes to cook, before adding the snapper fillet.
Serve immediately with steamed basmati rice, garnished with coriander, sliced chilli and fried shallots.
Sweet Salty Spicy
392 Upper Bukit Timah Road, The Rail Mall
Call 6877 2544