Pressure Cooker Red Curry Fish with Eggplant

Pressure Cooker Red Curry Fish with Eggplant

What You Need:

1 tablespoon dried lime leaves
2 T red curry paste
4 white fish fillets, chopped
2 T fish sauce
1 eggplant, chopped
2 t of dried basil leaves
1 C milk
1 C coconut milk

How to Make It:

Soak the lime leaves in water for 10 minutes.
Remove, pat dry and slice the lime leaves and place them into the pressure cooker.
Add the curry paste to the cooker.
Spread the chopped fish over the top of the curry paste.
Add the fish sauce and eggplant to the cooker.
Sprinkle in the basil.
Pour the skim milk over the top.
Bring the cooker to high pressure and cook for 5 minutes.
Reduce the pressure then add the coconut milk and stir to combine.

Any type of white fish will taste great in this recipe. It’s the curry and lime that make the dish so delicious. Always be sure when cooking fish in a pressure cooker to use the timer. Over cooking fish for even a few seconds can cause the fish to become rubbery.

Makes 4 servings