Green Curry with Lake Trout and Green Beans

Ingredients

• 1 can coconut milk
• 4 tablespoons green curry paste
• 1 cup green beans, trimmed, and cut into 1 1/2-inch segments
• 1 cup baby eggplants, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 8 ounces lake trout or salmon fillet, skin removed, cut into 1-inch cubes
• 2 tablespoons Asian fish sauce
• 2 tablespoons palm sugar or brown sugar
• 1/2 cup chicken stock
• 8 basil leaves, roughly chopped
• 1 lime

Directions

1. Open the coconut milk without shaking it first, and scoop 1/4 cup of the thick layer from the top. Put that cream in a 12-inch non-stick skillet and set it over medium-high heat. Once the fat begins to separate and the mixture sizzles, add the green curry paste and lower the heat to medium-low. Cook, stirring now and then, until the paste smells deeply fragrant, about 3 minutes.
2. Add the green beans and eggplant to the skillet and fold them into the curry paste until everything is well coated. Continue cooking, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
3. Add the rest of the coconut milk and stir everything together, then bring the mixture to a boil over medium-high heat. Lower the heat so the curry simmers steadily, and cook for 7 minutes. Stir in the frozen peas and the fish, and keep cooking until the fish is nearly cooked through, about 3 minutes.
4. Stir in the fish sauce, chicken stock, and sugar, mixing until the sugar dissolves. Simmer for 1 minute more. Take the skillet off the heat and stir in most of the Thai basil. Add lime juice to taste. Spoon the curry into bowls with white rice alongside, and finish with the remaining Thai basil.