Although there are numerous ready made curry on the market, I usually make my own with store-bought curry paste. There are a few reasons behind it: curry pouches have too less ingredients but mostly sauce; either too salty, or too spicy for me; expensive.
Instead, I prefer using shop-bought curry paste, with some home cooked vegetables (or/and fish, meat), mix with coconut milk, done. It’s very convenient and delicious!
How to Choose Curry Paste
Each brand of curry paste has a different recipe—some are mild, while others are more spicy. You have to try different brands to know which one is your favourite. It is recommended to read the ingredient labels and cooking directions before cooking, as the manufacturer is the one who knows his product best.
There are many recipes that say to add fish sauce, but it doesn’t work for the curry paste I bought. It’s weird after adding fish sauce, so I added a little sugar after the taste test, because it lacked a little sweetness. Maybe your curry paste does not need to add sugar but fish sauce! In short, to the end, keep tasting while you go.
Cooking Notes
- Fish: I used frozen cod fish. Don’t cut it too small as it will shrink after cooked.
- Green curry paste: Every curry paste has different recipe. It’s recommended to have a taste while cooking and adjust accordingly. In my case, I added ½ tbsp sugar. Sometimes I add fish sauce as well.
- Cooking method: I like to cook the fish and vegetables separately, as they’ll release water while cooking, which can dilute the taste overall.
Thai Green Curry with Cod Fish and Aubergine Recipe
This homemade Thai green curry is just as fragrant and delicious as restaurant’s, but with more fish and vegetables, and in a more nice budget to your purse!
Ingredients
Serves 2
- 2 frozen cod fillets, thawed and chunked
- ½ aubergine, chunked
- 50 g frozen beans
- 1 small carrot, chunked
- ½ onion, diced
- 20 g Thai green curry paste
- 220 g coconut milk
- ½ tbsp sugar
- salt and pepper
How to Make
- Warm some oil in a pan over medium-low heat, sauté the onions until slightly coloured, about 10 minutes. Add the aubergines with a pinch of salt to cook, until softened.
- Stir in the beans, carrots and cod, also seasoning with salt and pepper. Cook until the fish is opaque and the veg is 80% done. Then set aside on a plate.
- Heat some more oil in the same pan, fry the green curry paste until very fragrant. Then pour in the coconut milk and bring to a simmer. Have a taste. Add sugar if required. Add water if you want to loosen up the sauce.
- Return back the fish and vegetables, combine with the curry sauce and serve hot with steamed Jasmine rice.
