Serves: 4
Preparation time: 10 minutes
Ingredients
- 2 teaspoons peanut oil
- 1-2 tablespoons Thai yellow curry paste
- 400ml coconut cream
- 2 cups (500ml) fish stock
- 3 kaffir lime leaves cut finely
- I eggplant cut into fingers
- 100g green beans, trimmed
- 750g white fish fillets or a mix of seafood
- 5 teaspoons fish sauce
- 1 red chilli
- 3 table spoons of sweet soy
- steamed rice, to serve
Instructions
Heat the oil in a large saucepan or wok over medium heat. Add the chilli and yellow curry paste and cook, stirring, for 1-2 minutes.
Add the coconut cream, stock and lime leaf. Cover pan with a lid and simmer for 20 minutes.
Uncover, add the eggplant and beans and cook for 10 minutes.
Add the fish, fish sauce, sweet soy and cook for another 8 minutes.
Serve with steamed rice.