Coconut-Curry Fish With Sweet Potatoes and Eggplant

By LRay

Martha Stewart Living, February 2016, page 48.

Coconut milk and green curry paste flavor a quick stew of cod, eggplant, and sweet potatoes.

Ingredients

• 1 can (13.5 ounces) unsweetened coconut milk
• 2 tablespoons green curry paste
• 3/4 pound eggplant, cut into 1 1/2-inch pieces
• 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
• 1 sprig basil, plus leaves for serving
• Coarse salt and freshly ground pepper
• 1 1/2 pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
• Steamed rice, sliced Thai chiles, and lime wedges, for serving

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil sprig; season with salt and pepper. Cover and cook, stirring a few times, until potatoes are almost tender, 12 to 15 minutes.

Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles, and lime wedges.