Have I mentioned before that out of the basic Thai curries, the boyfriend's absolute, without-a-doubt, all-time favorite is green curry? If given the choice, he would pick green over yellow or red in a heartbeat.

I am definitely leaning towards agreeing with the boyfriend on this. Green curry beats yellow curry hands down because of the added flavor that the kaffir lime leaves and basil bring to the dish. It's also quite a bit spicier than yellow curry and as my spice tolerance has increased over the last year, I find myself liking this aspect even more. But a simple red curry is also fairly spicy and cooked with these herbs and can be extremely satisfying in its own right. I don't know, it's a tough choice....

One thing I do know is that fish works exceptionally well in green curry. The flavors of the curry have a way of subtly permeating the fish and infusing it with spice and fragrance. And a nice fresh piece of fish just sort of falls apart in your mouth, allowing all of these flavors to mingle with and delight your tastebuds! The last time I made green curry with fish I added a few strands of young green peppercorns which gave the curry an added pop of spice! It was so good that I'm leaning further towards thinking the boyfriend is right on this one...

What about you? What's your favorite basic Thai curry?

Recipe

Green Curry with Fish, Eggplant, and Young Peppercorns | Gang Keow Wan Pla | แกงเขียวหวานปลา

This spicy green curry features fall apart pieces of fish with Thai eggplant, peppers, and peppercorns.

5 from 2 votes

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Course: Curry

Cuisine: Thai

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 211kcal

Ingredients

1 cup coconut milk divided into ⅓ and ⅔ cup
2 Tablespoons green curry paste
8 ounce firm white fish
1 cup water
2-4 kaffir lime leaves sliced thinly
4 strands young green peppercorns
2 cups Thai eggplants cut into quarters
¼ cup red and yellow bell peppers sliced thinly
½ cup loosely packed Thai basil leaves
1 teaspoon fish sauce
½ teaspoon sugar

Instructions

Prepare all of your ingredients. Slice the eggplants into quarters, the bell peppers into thin strips, and the kaffir lime leaves into thin ribbons. Remove the basil leaves from the stems. Wash the young peppercorns. Cut the fish into bite-sized pieces.
Open a can of coconut milk and gently scoop the top layer of cream (~⅓ cup) into a saucepan. Save the thinner milk at the bottom of the can for later.
Heat the cream over medium high heat until it starts to separate into a top oily layer and bottom milky layer. Then add the curry paste and cook for 2-3 minutes.
Add the eggplant and the rest of the coconut milk and water and bring to a simmer. Cook mostly undisturbed until the eggplant is close to done.
Then add the fish, bell pepper slices, kaffir lime leaf ribbons, and green peppercorns and cook until the fish is done and the bell pepper slices are just tender. Season with fish sauce and sugar to taste.
Add the Thai basil and remove from the heat. Serve with jasmine rice.