Thai Red Curry Fish (Gaeng Phed)

Ingredients

• 350 g Sea bream fillet
• 400 ml Coconut milk
• 3 tbsp Red curry paste
• 150 g Thai eggplant
• 1 piece Red bell pepper
• 15 g Thai basil
• 1 piece Lime
• 2 tbsp Fish sauce
• 1 tsp Cane sugar
• 10 g Fresh ginger
• 1 tbsp Coconut oil
• 3 pieces Kaffir lime leaves

Instructions

1. Step 1

   Heat the coconut oil in a saucepan. Add curry paste and cook for 2 minutes, stirring.

2. Step 2

   Pour in half of the coconut milk and mix until smooth.

3. Step 3

   Add chopped eggplant and bell pepper. Cook for 5 minutes.

4. Step 4

   Add the remaining coconut milk and kaffir lime leaves.

5. Step 5

   Gently place the fish in the sauce. Cover and cook for 10 minutes until done.

6. Step 6

   Season with fish sauce, lime juice, and sugar. Garnish with Thai basil and thinly sliced fresh ginger.