Green Curry of Blue Eye

Name: Green Curry of Blue Eye
Cuisine: Thai
Ingredients: 350 g (12 oz) blue eye fillet, cut into 2 cm (¾ inch) cubes; 250 ml (9 fl oz/1 cup) coconut cream; 130 g (4⅔ oz/½ cup) green curry paste; 6 kaffir lime leaves; 3 tablespoons vegetable oil; 1 tablespoon grated palm sugar (jaggery); 4 tablespoons fish sauce; 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

Preparation info

Difficulty
Medium

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.

Ingredients

350 g (12 oz) blue eye fillet, cut into 2 cm (¾

Asia
Thailand
Side dish
Main course
Gluten-free
South East Asia

Method

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