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Ingredients
- 2 tablespoons vegetable oil
- 1 garlic clove, chopped
- 1 small aubergine, diced
- 125ml/4fl oz coconut cream
- 2 tablespoons Thai fish sauce
- 1 teaspoon granulated sugar
- 225g/8oz cod fillet, cut into pieces
- 125ml/4fl oz fish stock
- 2 kaffir lime leaves, finely shredded
- 15 fresh Thai basil leaves
- For the curry paste
- 5 fresh green chillies, seeded and chopped
- 2 teaspoons chopped lemon grass
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 1 teaspoon grated fresh root ginger
- 2 fresh coriander roots, chopped
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1 kaffir lime leaf, finely chopped
- 1⁄2 teaspoon salt
Instructions
- To make the curry paste, put all the ingredients in a blender or food
processor, and purée to a smooth paste, adding a little water if needed. - Heat the vegetable oil in a large frying pan or preheated wok over a
medium heat until almost smoking. Add the garlic and fry until golden.
Add the curry paste and stir-fry for a few seconds before adding the
aubergine. Stir-fry for 4–5 minutes until softened. - Add the coconut cream, bring to the boil and stir until the cream thickens
and curdles slightly. Add the fish sauce and sugar to the frying pan, and
stir well. - Add the cod and stock. Simmer for 3–4 minutes, stirring occasionally,
until the fish is just tender. Add the lime leaves and basil, then cook for a
further minute. - Transfer to a warmed large serving dish, and serve immediately
