Thai Green Curry Fish with Eggplants

Listen to me - don't shake that coconut milk can. Open it carefully and scoop out the thick cream from the top, about 2/3 cup. Save the thinner milk underneath.

Heat the thick cream in a medium saucepan over medium-high heat. Let it reduce until it's smooth and bubbly and you see the oil starting to separate - this is what you want.

Add the curry paste and fry it in that cream for 3 to 5 minutes until the kitchen smells like Thailand. Don't rush this - you're building flavor.

Pour in the rest of the coconut milk and bring to a boil. Add your fish pieces and bring back to a boil, then reduce heat and simmer 5 minutes.

Add the eggplants and simmer a few minutes more. These take time to get tender, be patient.

Stir in the peas and torn lime leaves. Season with fish sauce - taste as you go, it should be salty but not overwhelming.

Add the palm sugar to balance everything. This isn't about making it sweet, it's about making all the flavors sing together.

Keep simmering until the eggplants and peas are tender. Stir in the basil leaves and sliced chiles, cook another minute or two.

Serve immediately over hot jasmine rice. This isn't Greek food, but good food is good food no matter where it comes from.