Gaeng Tai Pla

Ingredients

• Salt (to taste)
• Lemongrass (1 stalk, bruised)
• Galangal (1 thumb-sized piece, sliced)
• Red chili peppers (2, sliced)
• Kaffir lime leaves (4 leaves, torn)
• Thai basil leaves (1/2 cup)
• Long beans (100 grams, cut into 2-inch pieces)
• Eggplants (2, sliced)
• Fish fillets (500 grams, sliced)
• Water (2 cups)
• Palm sugar (1 tablespoon)
• Fish sauce (2 tablespoons)
• Coconut oil (2 tablespoons)
• Gaeng tai pla paste (3 tablespoons)

Instructions

1. Heat the coconut oil in a pot over medium heat.
2. Add the Gaeng Tai Pla paste and cook for 2 minutes, stirring constantly.
3. Add the fish sauce, palm sugar, and water. Stir until the sugar has dissolved.
4. Add the fish fillets, eggplants, long beans, Thai basil leaves, kaffir lime leaves, red chili peppers, galangal, lemongrass, and salt. Stir well to combine.
5. Simmer for 30 minutes, or until the fish is cooked through and the vegetables are tender.
6. Serve hot with steamed rice.