Thai Fish Curry with Vegetables

Place all CURRY PASTE ingredients in mini chopper or food processor and blitz to create a fragrant Thai curry paste. Set aside.

Chop up eggplant and slice larger bok choy leaves in half. Rinse fish and cut into nice 3-4 inch chunks. Set aside.

Warm a wok or frying pan over medium-high heat. Drizzle in 1-2 Tbsp. oil and swirl around, then add curry paste. Stir-fry 1 minute, then add 3-4 Tbsp. coconut milk. Continue stir-frying 2 more minutes until lemongrass and onion bits have softened.

Add stock plus bay leaf and stir to combine. Bring to a boil, then add eggplant. Reduce heat to medium-low or until you get a nice simmer. Cover with lid and simmer 6-7 minutes.

Add the fish and bok choy, 'pushing' them down into the sauce. Cover with lid and simmer 5 more minutes.

Add remaining coconut milk plus fish sauce and sugar, stirring everything together and briefly simmering (fish is cooked when it easily flakes - usually 5-7 minutes is enough (try not to overcook or fish will turn tough).

Reduce heat to low and taste-test the sauce. If not flavorful enough, add a little more fish sauce; if too salty or spicy for your taste, add more coconut milk. More chili can be added if you prefer it spicier. Sprinkle over fresh coriander and serve immediately with Thai jasmine rice . ENJOY!

Other Vegetables that are Great in this Dish: I like adding smallish chunks of potatoes (I add them first, 5 minutes before the eggplant as they take a little longer to cook). Tomatoes are also delicious and can also be added around the same time that you add the fish and bok choy.