Green Curry Fish With Thai Eggplants Recipes

THAI GREEN CURRY WITH EGGPLANT RECIPE

Steps:

• Make the green curry sauce. Set aside.
• Place the eggplant pieces in a colander and toss with salt. Let stand for fifteen minutes to allow any bitter residue to drain off.
• Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear eggplant in hot oil until blistered, about 3 minutes. Add the remaining tablespoon of oil along with the red pepper and snow peas and sauté for one minute. Add spinach and toss to wilt.
• Reduce the heat to medium-low, and stir in basic green curry sauce. Add the lime leaves and let simmer for 5 minutes.
• Remove the lime leaves with a slotted spoon, and stir in the fish sauce and sugar. Remove from heat and stir in the fresh basil leaves.
• Top with bean sprouts. Serve with jasmine rice and lime wedges for squeezing.

GREEN CURRY FISH WITH THAI EGGPLANTS

Steps:

• Do not shake the can of coconut milk before opening, so the cream remains on the top. Spoon about 1/2 to 2/3 cup of this thick cream into a medium-size sauce pan and heat over medium to high heat. Reduce until the cream is smooth and bubbly and the oil begins to separate. Add the curry past and fry in the cream until the aromas are released - about 3-5 minutes. Then add the remaining milk.
• Bring to a boikl and add the fish. Bring back up to a boil, reduce heat and simmer about 5 minutes before adding the eggplants. Simmer a few minutes more, then add the peas and kaffir lime leaves. Season to taste with fish sauce (may not be needed with some brands of curry pastes which are already salted). Add palm sugar to balance and enhance the spice and herb flavors. Continue to simmer until the eggplants and peas are tender. Stir in the basil and chillies (if desired) and cook another 1-2 minutes.
• Serve over hot fluffy steamed rice.

THAI VEGETABLES IN GREEN CURRY

Steps:

• Heat vegetable oil in a large dutch oven over medium heat. Stir in onion and curry paste until fragrant and onions begin to soften, about 3 minutes. Add coconut milk and water; bring to a boil. Reduce heat and simmer, uncovered, until liquid begins to thicken, about 5 minutes.
• Mix in sweet potato and cook until softened, about 6 minutes more. Add eggplant, Thai chile peppers, and kaffir lime leaves. Cook and stir until vegetables are very tender, about 10 minutes.
• Stir in lime juice, fish sauce, brown sugar, and lime zest. Mix thoroughly to combine and heat through, about 5 minutes more. Sprinkle with cilantro and Thai basil.

GREEN CURRY WITH CHICKEN AND BABY EGGPLANTS

Steps:

• Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
• Grind together the curry paste ingredients in an electric blender, adding only as much water as necessary to form a smooth, thick paste.
• Combine the sliced chicken breast and the curry paste in a pan over high heat. Stir the chicken mixture until the chicken is nearly done.
• Add the coconut milk, chicken, stock, fish sauce, and palm sugar, and let simmer until the chicken is done.
• Add the eggplants and cook on very low heat until just done, about 2 minutes.
• Turn off the heat and add the basil leaves, kaffir lime leaves, and shredded chilies. Let sit a few minutes before serving.