INGREDIENTS
• 1 ½ lbs sturgeon, skinned and boned
• ½ medium onion, sliced
• 4 cloves garlic, sliced
• 1 eggplant, chopped
• 1 tablespoon curry paste (green for spicier, red for more mild)
• 1/3 cup roasted peanuts
• 5 kaffir lime leaves (fresh is best but dried work as well)
• 6 mushrooms, quartered
• 3 cups coconut milk (if only using thick coconut cream, use 2 cups of that along with 1 cup of vegetable stock)
• Small bunch of cilantro, chopped
• 1 lime
• ½ teaspoon palm sugar (brown sugar is fine substitute)
• Canola oil
INSTRUCTIONS
- Heat a large frying pan or wok on high heat. Once hot, cover the pan with a thin layer of canola oil and add sliced onions and a generous pinch of salt. Fry 2 minutes until fragrant.
- Add eggplant, peanuts, garlic and curry paste and cook 2 minutes, stirring until curry paste is broken apart and coating the rest of the ingredients.
- Add mushrooms, kaffir lime leaves and coconut milk (is using stock, add that now as well) and bring to a low boil.
- Nestle your pieces of sturgeon into the pan and cook 1-2 minutes, until fish has started turning white around the edges.
- Add cilantro, palm sugar and the juice of ½ a lime. Cook another 30 seconds or just until the sturgeon is white and cooked. Adjust salt if needed, then serve with a bowl of jasmine rice!
