Green Curry of Blue Eye

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Again, you can add whatever seafood you like to this curry, or chicken or, my personal favourite, beef fillet. The wild green chillies and fish sauce make it quite salty and hot, which is a nice variation.


  • 350 g (12 oz) blue eye fillet, cut into 2 cm (¾ inch) cubes
  • 130 g (4⅔ oz/½ cup) green curry paste
  • 250 ml (9 fl oz/1 cup) coconut cream
  • 3 tablespoons vegetable oil
  • 6 kaffir lime leaves
  • 4 tablespoons fish sauce
  • 1 tablespoon grated palm sugar (jaggery)
  • 500 ml (17 fl oz/2 cups) coconut milk
  • 4 wild green chillies, lightly crushed
  • 3 long red chillies, halved lengthways and deseeded
  • 10 Thai pea eggplants (aubergines)
  • 5 apple eggplants (aubergines), quartered
  • 12 sweet Thai basil leaves


In a heavy-based frying pan over high heat, bring the coconut cream and vegetable oil to the boil, stirring continuously so that it doesn’t burn. When the coconut cream ‘splits’ (the oil separates from the solids), add the curry paste. Crush the lime leaves in your hand, add them to the pan and fry until all the aromas rise from the paste and it is sizzling fiercely. This will take 10–15 minutes (use your nose).

Add the fish sauce to the pan and cook for 1 minute. Then add the palm sugar and coconut milk and bring to the boil. Add the blue eye, chillies and eggplants and simmer gently for about 4 minutes, or until the fish is just cooked through and the pea and apple eggplants are still a little crunchy. Stir in the basil just before serving.