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Thai Recipe : Minced Fish and Eggplant Curry

This dish in Thai is called Gaeng Sup Nok Pla

Serves 4


  • 2 tbsp vegetable oil
  • 2 tbsp red or green curry paste, bought or homemade
  • 1 tbsp fresh kaffir lime leaves (or if dried, soaked for 10 minutes in hot water) sliced
  • 2 cups coconut milk
  • 1 lb fish fillers, minced e.g. ocean perch, redfish
  • 2 tbsp fish sauce
  • 1 eggplant pr 2 zucchini, diced
  • 1 tbsp fresh whole basil leaves


  1. Heat oil in a wok or large saucepan. Stir fry curry paste and lime leaves in oil. Add ½ cup coconut milk. Simmer until the oil rises and liquid turns green.
  2. Add minced fish. Stir slowly until fish is well separated. Add remaining coconut milk. Stir in milk fish sauce and eggplant. Simmer for another 5 to 10 minutes, until sauce is required consistency.
  3. Remove from heat. Stir in basil leaves. Serves as a spicy sauce over noodles, spaghetti or rice.

Submitted by KY Chang

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Last Modified: 11/27/11.