Thai red curry paste 200g
Fish – 600g, cut & deep fried
thick fresh coconut milk – 300ml
2 tbsp fish source
2 tbsp sugar
200g Thai eggplant cut into half
5 kaffir leaves
3 stalks lemon grass
1 Onion cubes
salt to taste
Thai bay leaf
1. Heat enough oil & deep fry fish, set a side.
2. Heat oil, add curry paste, lemon grass & stir fry until oily. add sugar & salt, add eggplant, Kaffir leave & onion keep stir.
2. Add fish source & coconut milk. stir until fragrant. finally add fish & sprinkle Thai bay leaf on top. serve with steam rice.