Fish and Eggplant Stir-fry

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

2 tablespoons grapeseed or macadamia oil

2 tablespoons green curry paste

100g sliced button mushrooms

400ml can coconut milk

1 tablespoon sliced fresh Kaffir lime leaves

12 curry leaves

2 tablespoons fish sauce

1 eggplant, diced

500g fish fillets, finely chopped

1 tablespoon fresh coriander leaves

Heat oil in a wok or large saucepan. Stir‑fry curry paste for 1 minute. Add ½ cup

coconut milk, lime leaves, mushrooms and curry leaves. Simmer 2 minutes until liquid is green. Add remaining coconut milk, fish sauce and eggplant. Simmer 10 minutes, or until eggplant is soft. Add fish. Stir until fish is opaque. Remove from heat. Stir in coriander leaves. Serve over noodles or rice.