Ingredients:

  • 2 Tbsp (30 ml) Coconut Oil or neutral oil
  • 4 Tbsp (60g) Green Curry Paste (high quality pre-made or homemade)
  • 1 cup (240 ml) Full-Fat Coconut Cream (the thick top layer)
  • 2 cups (475 ml) Fish Stock or Chicken Stock (low sodium)
  • 2-3 Tbsp (30-45 ml) Fish Sauce, adjusted to taste
  • 1 Tbsp (15g) Palm Sugar (or light brown sugar), finely chopped or packed
  • 6-8 whole Kaffir Lime Leaves, torn slightly down the middle
  • 5 lbs (680g) Firm White Fish Fillets (Sea Bass, Cod, or Halibut), cut into 1.5-inch chunks
  • 1 cup (120g) Pea Eggplants (or standard broccoli florets)
  • 1 cup (160g) Bamboo Shoots (canned, drained and rinsed)
  • 1-2 Red Spur Chillies (Thai bird's eye, sliced diagonally, optional)
  • 1 cup loosely packed Thai Basil Leaves (plus extra for garnish)

Instructions:

  1. Heat coconut oil in a large, deep skillet over medium heat. Add the thick coconut cream. Once it starts to bubble slightly, stir in the green curry paste. Cook, stirring constantly, for 3-4 minutes until the oil separates slightly and the paste becomes deeply fragrant.
  2. Add the stock, fish sauce, and palm sugar to the skillet. Bring to a gentle simmer, stirring until the sugar is completely dissolved.
  3. Add the torn kaffir lime leaves. Let the broth simmer gently for 5 minutes to allow the lime fragrance to infuse.
  4. Introduce the pea eggplants/broccoli and bamboo shoots. Simmer for 5-7 minutes until the vegetables are nearly tender.
  5. Gently slide the fish chunks into the simmering liquid. Reduce heat to low. Cover and poach for 4-6 minutes, depending on thickness, until the fish is opaque and flakes easily. Do not stir vigorously.
  6. Remove the pot from the heat. Taste the broth and adjust with more fish sauce for saltiness or sugar for sweetness/balance if necessary. Stir in the fresh Thai basil leaves until just wilted.
  7. Ladle the Thai Fish Curry immediately into bowls, scattering the sliced red chillies (if using) and extra basil over the top. Serve with steamed Jasmine Rice.