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Coconut-Curry Fish With Sweet Potatoes and Eggplant

Coconut milk and green curry paste flavor a quick stew of cod, eggplant, and sweet potatoes.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: GEORGE BARBERIS

Source: Martha Stewart Living, February 2016

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

Directions

  1. Stir together coconut milk, curry paste, and eggplant in a large straight-sided skillet. Bring to a boil, then reduce heat to medium-low and simmer, covered, 5 minutes. Stir in sweet potatoes and basil sprig; season with salt and pepper. Cover and cook, stirring a few times, until potatoes are almost tender, 12 to 15 minutes.

  2. Generously season fish with salt and nestle into skillet until partially submerged. Cook, partially covered, gently shaking skillet a few times, until just cooked through, 7 to 9 minutes. Remove basil sprig. Serve with rice, topped with basil leaves, chiles, and lime wedges.

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