Thursday, February 9, 2012

Tom Yam Fish and Tofu Curry

Quick fish curry with Thai red curry paste and eggplants. The tom yam paste gives a sourness to the fish curry. Do not overcook the eggplants and the fish.

Red Curry Paste, 3 Tbsp ( adjust according to your taste)
2 tsp tom yam paste
1/4 cup coconut cream
1/2 cup coconut milk
4 Thai eggplants, quartered
4 cloves garlic, sliced
2 Tbsp fish sauce (available at Asian food stores)  
1/2 Tbsp regular chili powder (for heat)
2 fresh green chili, half lengthwise
6 small slices of halibut or cod
1/4 cup diced tofu
Handful of fresh Thai basil

Put 1/4 cup coconut cream and the curry paste and 1/2 tsp red chili powder in a wok and cook until oil is released.
Add the garlic, eggplants, tom yam paste and the coconut milk.
Once eggplant is cooked, add the fish, green chili and tofu. Cook on medium heat for 5 minutes, adjust seasonings, sprinkle the basil and remove from heat. Serve hot with rice.