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How to Make Authentic Thai Fish Green Curry with Thai Eggplant

Dive into the exotic flavors of Thailand with this aromatic and creamy green curry. Tender chunks of white fish and Thai eggplants swim in a luscious coconut milk-based sauce, infused with fragrant herbs and spices. This dish perfectly balances heat, sweetness, and tanginess for a truly memorable meal.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Fish Green Curry with Thai Eggplant is a fragrant and flavorful dish that combines tender white fish, aromatic green curry paste, and unique Thai eggplants for an authentic Southeast Asian experience.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g white fish fillets (cod or halibut), cut into 2-inch chunks
  • 400ml coconut milk
  • 2 tablespoons green curry paste
  • 2 tablespoons vegetable oil
  • 200g Thai eggplants, quartered
  • 1 red bell pepper, sliced
  • 2 kaffir lime leaves
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • 1/2 cup Thai basil leaves
  • 2 tablespoons lime juice
  • 1 red chili, thinly sliced (optional)

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add green curry paste and cook for 1-2 minutes until fragrant.

  2. Pour in half the coconut milk and stir to combine with the curry paste. Simmer for 3-4 minutes until the oil starts to separate from the coconut milk.

  3. Add the remaining coconut milk, fish sauce, and palm sugar. Stir well and bring to a gentle simmer.

  4. Add the Thai eggplants and red bell pepper. Cook for 5-6 minutes until the vegetables start to soften.

  5. Gently add the fish chunks and kaffir lime leaves. Simmer for 5-7 minutes until the fish is cooked through and flakes easily.

  6. Stir in the Thai basil leaves and lime juice. Taste and adjust seasoning if needed.

  7. Remove from heat and let stand for 2-3 minutes to allow flavors to meld.

  8. Serve hot, garnished with additional Thai basil leaves and sliced red chili if desired.

Chef's Notes

  • If Thai eggplants are unavailable, substitute with regular eggplant cut into 1-inch cubes.
  • For a spicier curry, increase the amount of green curry paste or add fresh green chilies.
  • To make this dish vegetarian, replace fish with firm tofu and use soy sauce instead of fish sauce.
  • Leftover curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximate):

  • Calories: 420
  • Protein: 25g
  • Fat: 30g (mostly healthy fats from coconut milk)
  • Carbohydrates: 15g
  • Rich in vitamins A and C from the vegetables
  • Good source of omega-3 fatty acids from the fish

Serving Suggestions

  • Serve over steamed jasmine rice or brown rice to soak up the flavorful curry sauce.
  • Pair with a crisp, cold Thai beer or a chilled lemongrass-infused iced tea for a refreshing contrast.
  • Garnish with a wedge of lime and fresh cilantro leaves for added brightness.
  • For a complete Thai meal, serve alongside a green papaya salad and crispy spring rolls.