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Thai Red Curry Halibut and Eggplant Stew
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Course Soup
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 1/2 pounds halibut fillets, cut into 2-inch chunks
  • 1 large eggplant, cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 3 tablespoons Thai red curry paste
  • 1 can (13.5 ounces) coconut milk
  • 1 medium onion, diced
  • 2 cups fish broth
  • 2 tablespoons vegetable oil
  • Juice of 1 lime
  • 1/4 cup fresh basil leaves, torn
  • 1/2 teaspoon salt

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and Thai red curry paste. Cook for 1 minute until the mixture smells fragrant.
  • Add the cubed eggplant and salt. Stir to coat the eggplant with the curry mixture and cook for 4 minutes.
  • Pour in the coconut milk and fish broth. Bring the stew to a gentle simmer and cook for 10 minutes so the eggplant becomes tender.
  • Add the halibut chunks to the pot. Simmer for 5 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from heat and stir in the lime juice. Scatter the torn basil leaves over the top before serving.

Notes

For the best texture, cut the eggplant into even cubes so it cooks at the same rate as the fish. If the stew tastes too thick after simmering, add a splash more broth. Leftovers keep well in the fridge for two days and reheat gently on the stove without breaking up the halibut.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife