Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 6.62 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 5tablespoons peanut oil
- 6 shallots, thinly sliced
- 1tablespoons Thai red curry paste
- 4 kaffir lime leaves, torn
- 2tablespoons Thai fish sauce
- 1/2tablespoons demerara sugar
- 1 2/3 cups coconut milk
- 2 cups vegetable broth
- 6 baby eggplants, quartered
- 125grams snow peas, halved
- 750grams skinned cod, cut into 1½ inch pieces
- 150grams cherry tomatoes, halved
- 1 handful Thai basil leaves
Method
Step 1 of 3
Heat the oil in a wok over high heat until the oil starts to shimmer. Add the shallots and fry until golden and crisp, then remove using a slotted spoon and drain on paper towels.
Step 2 of 3
Drain all but 2 tablespoons of the oil from the pan and use to stir-fry the curry paste for 30 seconds. Stir in lime leaves, fish sauce, sugar, coconut milk, and vegetable broth and bring to a boil. Reduce the heat and simmer gently for 10 minutes.
Step 3 of 3
Stir in the eggplants and cook for another 5 minutes, then gently fold in the snow peas and fish and cook for 2 minutes. Add the tomatoes and half the Thai basil leaves. Cook for a final 2 minutes, then top with the crisp shallots and the remaining basil leaves.
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