Thai Green Curry with Fish

Instructions

1. Prepare the fish
   Pat the fish fillets dry with paper towels and season lightly with salt. Set aside in the refrigerator while preparing the curry base.
2. Create the curry base
   Heat vegetable oil in a large wok or deep skillet over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it.
3. Add coconut milk
   Add half the coconut milk to the wok and bring to a gentle simmer, stirring constantly until the oil begins to separate from the coconut milk (about 3-4 minutes). This is an important step for developing flavor.
4. Incorporate remaining liquids
   Pour in the remaining coconut milk, fish stock or water, fish sauce, and palm sugar. Stir well to combine. Add the kaffir lime leaves and bring to a simmer.
5. Cook the vegetables
   Add the eggplant first and cook for 5 minutes, then add red bell pepper, baby corn, and green beans. Simmer for another 5-6 minutes until the vegetables are tender but still have some bite.
6. Add the fish
   Gently place the fish pieces into the simmering curry. Cook for 5-7 minutes, turning once very carefully, until the fish is just cooked through and flakes easily with a fork.
7. Adjust seasoning
   Taste the curry and adjust the seasoning if needed with more fish sauce for saltiness or palm sugar for sweetness. The curry should have a perfect balance of spicy, salty, sweet, and sour flavors.
8. Serve
   Remove from heat and garnish with fresh Thai basil leaves, cilantro, and sliced red chilies if desired. Serve immediately with steamed jasmine rice on the side.