Thai Green Curry With Fish And Cilantro - cooking recipe

Ingredients

2 tbsp canola oil
2/3 lb eggplant, cut into 2/3 inch cubes
1/2 lb cherry tomatoes
1 - 13.5 oz can coconut milk
1-2 tsp Thai green curry paste
1 None kaffir lime leaf (find at an Asian grocery store)
1 lb cod fillet, cut into cubes
1/2 cup fresh cilantro, finely chopped
1-2 tbsp lime juice

Preparation

Heat oil and saute eggplant for 5 mins. Add tomatoes and saute for 2 mins. Remove from pan and drain on paper towels. Add coconut milk then add curry paste and simmer for 6 mins. Add kaffir lime leaf and fish and simmer over low heat for 5 mins. Return eggplant and tomatoes to pan, add cilantro and heat through. Season and add lime juice, to taste.