Method
- Wash the spinach and remove the hard stems.
- Slice the eggplant into 2 centimetre bite-sized pieces.
- In a saucepan, heat the oil and fry onion until soft.
- Add the red curry paste and cook for 1 minute, then add the water and mix well.
- Add the eggplant, chilli and kaffir lime leaves. Cook for 20 minutes or until the eggplant is cooked.
- Add the spinach and fish.
- Cook until the spinach is wilted, and the fish is warmed through.
Notes
You can replace the mackerel with canned tuna.
Thanks to the Pacific Heartbeat team for this recipe.
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