Coconut Curry Fish with Sweet Potatoes and Eggplant
Ingredients
- 1 can (13.5 ounces) unsweetened coconut milk
- 2 tablespoons green curry paste
- 3/4 pound eggplant, cut into 1 1/2-inch pieces
- 2 small sweet potatoes (12 ounces total), peeled and cut into 1-inch pieces
- 1 sprig basil, plus leaves for serving
- Coarse salt and freshly ground pepper
- 1 1/2 pounds skinless cod, bass, or halibut fillet, cut into 4 pieces
- Steamed rice, sliced Thai chiles, and lime wedges, for serving
Instructions
Coconut-Curry Fish with Sweet Potatoes and Eggplant serves 4 original recipe by Martha Stewart.
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