Thai Fish Curry

Instructions

1. Prepare the fish
   Rinse the fish fillets under cold water and pat dry with paper towels. Cut into 2-inch pieces, season lightly with salt, and set aside in the refrigerator while preparing the curry base.
2. Create the curry base
   Heat vegetable oil in a large, deep skillet or wok over medium heat. Add the curry paste, lemongrass, garlic, and ginger. Stir-fry for 2-3 minutes until fragrant, being careful not to burn the aromatics.
3. Add the coconut milk
   Slowly pour in the coconut milk while stirring continuously to incorporate with the curry paste. Bring to a gentle simmer (do not boil rapidly as this can cause the coconut milk to separate). Stir in the fish sauce and palm sugar until dissolved.
4. Cook the vegetables
   Add the bell pepper, snap peas, and eggplant to the simmering curry. If using kaffir lime leaves, add them now. Simmer uncovered for about 8-10 minutes, or until the vegetables are tender but still crisp.
5. Add the fish
   Gently place the fish pieces into the curry, making sure they're submerged in the liquid. Reduce heat to low and simmer for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Avoid stirring too much to prevent breaking the fish.
6. Finish the curry
   Once the fish is cooked, turn off the heat and gently stir in the Thai basil leaves and lime juice. Taste and adjust seasonings if needed, adding more fish sauce for saltiness or sugar for sweetness.
7. Serve
   Ladle the curry into bowls over steamed jasmine rice. Garnish with additional fresh Thai basil leaves and thinly sliced red chili if desired. Serve immediately while hot.