This curry recipe can be tweaked according to your preferences. Use beef, chicken or tofu instead of fish. If needed, you can replace fish sauce with soy sauce or simply add more salt. Getting pea eggplants may be tricky outside of South-East Asia. I do recommend you search for it well because it has quite a distinct flavor. In worse case scenario, you can use green peas or aubergine. Thai basil is also a very important ingredient. If you cannot find it, just skip it. It will be difficult to replace it with anything other than the actual herb.
We made our own curry paste, for which the recipe you can find here. It is good to make it in a big batch and then store in the fridge for few weeks. This way, cooking curry at home takes no time. However, store-bought curry pastes will work just fine. So use these if you want to save yourself some time.
Thai Red Fish Curry
Cooking time: 30 minutes
- 300g white fish fillet, fresh or frozen, cut into 5cm pieces
- 150g pea eggplant (or eggplant, diced)
- 800 ml coconut milk
- 5 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tsp sugar
- 4 tbsp Thai sweet basil (whole leaves)
- 1/2 tbsp oil
- 1 cup of white rice (short-grain)
- Cook rice as per the instructions on the package.
- Heat oil in a deep pan or a pot.
- Add red curry paste and stir fry for 2-3 minutes.
- Add coconut milk and mix well until the curry paste dissolves.
- After bringing to a boil, add fish fillet and pea eggplants.
- Cook on a medium heat for about 10-12 minutes.
- Add fish sauce, sugar and the leaves of Thai basil.
- Cook for another 1-2 minutes.
- Let it cool down for about 5-10 minutes before serving with some white rice.