Green fish curry

Name: Green fish curry
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Aubergine (approx. 300 g); 200 g cherry tomatoes; 2 TABLESPOONS Oil; 1 can(s) (400 ml) Coconut milk; 1-2 TEASPOONS green curry paste; 1 Kaffir leaf; 400 g Lengfish fillet; 1/4 Pot of coriander; 7-10 Tbsp Salt; 1-2 TABLESPOONS Lime juice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Aubergine (approx. 300 g)
200 g cherry tomatoes
2 TABLESPOONS Oil
1 can(s) (400 ml) Coconut milk
1-2 TEASPOONS green curry paste
1 Kaffir leaf
400 g Lengfish fillet
1/4 Pot of coriander
7-10 Tbsp Salt
1-2 TABLESPOONS Lime juice

Directions

1
Wash and clean the aubergine and cut into cubes (approx. 1.5 x 1.5 cm). Wash the tomatoes. Heat oil in a wok. Fry the aubergine cubes for about 5 minutes. Add cherry tomatoes after 2 minutes.
2
Remove the vegetables. Pour coconut milk into the wok. Add curry paste and kaffir leaf and simmer for 5-7 minutes. Wash the fish, dab dry and cut into cubes. Leave the fish to simmer in the coconut milk at low heat for about 5 minutes.
3
Wash the coriander, shake dry and chop the leaves finely. Add the tomatoes, coriander and aubergines to the wok, heat up and season to taste with salt and lime juice. Rice tastes good with it.