Red curry fish
This not- too-authentic Thai fish curry includes maple syrup. Why? Because I'm Canadian.
Red curry fish
This not- too-authentic Thai fish curry includes maple syrup. Why? Because I'm Canadian.
Cooking Instructions
- 1
Add a good splash of peanut oil to a pan on medium-high heat. Add the ginger, garlic and shallot and fry 2 to 3 minutes until fragrant.
- 2
Stir in the curry paste and continue frying another 2 to 3 minutes.
- 3
Add the fish sauce. Continue cooking for a minute, then add the coconut milk and carrots.
- 4
Simmer until the sauce reduces a bit (about 5 minutes), then add the maple syrup. Carefully lay in the fish and add the eggplant. Simmer another 5 to 10 minutes until the fish is cooked and the eggplant is soft but not mushy. Carefully turn the fish over about halfway through.
- 5
Cut the lime into quarters. Squeeze one quarter over the fish and sauce. Cut the remaining quarters into wedges. Serve the curry over rice with a sprinkle of chopped cilantro and a lime wedge.
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