Green Curry with Fish & Eggplant


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Every region of Thailand has its version of kaeng khiaw, or green curry. In this delicious and fragrant take from the country’s center, Thai-style dumplings add a nice bouncy texture to the dish. Make your own or buy fresh or frozen fish balls from an Asian grocery.


For the Curry Paste

  • 2 tsp. coriander seeds
  • 1 tsp. yellow mustard seeds
  • ½


  1. Make the curry paste: Heat coriander seeds, mustard seeds, cumin seeds, and peppercorns in a 12″ cast-iron skillet until seeds begin to pop, 1–2 minutes; let cool slightly. Place in a spice grinder and pulse until finely ground, then set aside.
  2. Combine cilantro root, shrimp paste, salt, lime leaf, lime zest, chiles, garlic, shallots, lemongrass, and galangal in