1 tbsp green curry paste
½ onion, finely diced
1 garlic clove
1 tsp ginger, grated
½ bunch coriander, stems and leaves separated
¾ cup soy milk
100g silken tofu
1 tsp lime zest
juice from one lime
1 cup green peas
1 cup eggplant, chopped
200g white fish cut into chunks (flathead, blue eye cod or snapper)
Garnish with 1 cup bean sprouts and a handful of coriander leaves
Blend first 9 ingredients (coriander stems only) into a smooth paste. Pour marinate into pan and simmer until hot. Then add veggies and simmer until tender. Now add the fish and simmer until it’s cooked – about 2 min. Garnish.
Janella used the water from the eggplant. For better flavour, drain the water.