I had originally planned to make this curry with chicken but then realised I needed more chicken for my garlic chicken. The hubs and I usually buy our fish frozen (because it is expensive fresh) and we love Target’s Swai fillets. They are firm, meaty and not bland. Personally, I prefer green curries but I only had red curry paste in the fridge so had no choice. We had this curry with leftover rice and some naan bread from Trader Joe’s (we usually keep a stash in our fridge for last minute emergency meals).
Thai Red Curry with Fish
- 50-60g Thai Red Curry Paste (I used the Mae Ploy Brand available on Amazon or most Asian Grocers. I’ve also seen it at my local Safeway)
- 1 – 1.5 cups coconut milk
- 1 large eggplant, diced
- 1 medium onion, cut into quarters
- 1 cup green beans (I used frozen green beans)
- a few bird’s eye chillis (optional)
- Thai Basil (optional)
- 1 tablespoon fish sauce
- 1-2 pieces of lemongrass (about 2-3 inches long)
- 2 fish fillets (any white, firm fish like swai, flounder, catfish, tilapia), cut into chunks
- Heat oil in pot and fry onions and lemongrass for about 2-3 min.
- Add curry paste and mix together. Add the eggplant and mix. Cook for another 4-5 min.
- Add in the coconut milk and bring to boil. Add the green beans, chillis (if using) and cover and simmer for another 5 min.
- Add the fish, cover and cook for another 5-7 min, or until fish is cooked.
- Add in the fish sauce to taste.
- Serve with Thai basil on top.
This curry is best eaten with rice. We had it with naan as well, but rice is a much better accompaniment.