Ingredients:

  • 4 Tbsp Green Curry Paste
  • 1 cup Coconut Cream (thick layer from can)
  • 2 Tbsp Fish Sauce
  • 1 Tbsp Palm Sugar (or light brown sugar)
  • 6 Kaffir Lime Leaves, torn
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1/2 cup Chicken or Vegetable Stock (low sodium)
  • 5 lbs Firm White Fish Fillets (e.g., Cod, Halibut), cut into 1.5-inch chunks
  • 1 cup Thai Eggplants, halved or quartered
  • 1 cup Bamboo Shoots, sliced
  • 1 medium Red Bell Pepper, sliced thinly
  • 1/2 cup Thai Basil Leaves, packed
  • 1 medium Fresh Red Chili, sliced (for garnish)
  • 1 Tbsp Freshly Squeezed Lime Juice

Instructions:

  1. Scoop the thick coconut cream from the top of the can into a large, heavy-bottomed pot over medium-high heat. Cook gently, stirring constantly, until the oil separates and starts to sizzle around the edges ('cracking the cream').
  2. Add the green curry paste to the cracked coconut cream. Stir vigorously for 2-3 minutes until the paste darkens slightly and becomes highly fragrant. This step is vital for deep flavour.
  3. Stir in the fish sauce and palm sugar until dissolved. Add the torn kaffir lime leaves.
  4. Pour in the remaining coconut milk and the stock (if using). Bring the sauce to a gentle simmer; avoid a rapid boil. Taste the sauce and adjust seasoning (add more sugar or fish sauce as needed).
  5. Add the Thai eggplants and bamboo shoots. Simmer gently for 5-7 minutes until the eggplants begin to soften slightly.
  6. Gently slide the fish pieces into the simmering sauce, ensuring they are mostly submerged. Add the sliced red bell pepper. Poach the fish for 5-8 minutes, or until it is opaque and flakes easily with a fork. Avoid over-stirring.
  7. Turn off the heat. Stir in the fresh lime juice and most of the Thai basil. Ladle immediately into bowls, garnish with the remaining basil and fresh chili slices, and serve hot, preferably with Jasmine rice.