Green Curry with Trout Dumplings and Apple Eggplants

Other types of fish can be used to make good dumplings, but trout have a chewier texture that is just perfect for them.

Serves: 4Hands-on: 35 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1½ lbs. minced trout fillet
  • 3 Tbsp. tapioca flour
  • 3 tsp. salt, divided
  • ½ tsp. ground white pepper
  • 4 cups water
  • 2 cans (13.5 oz.) coconut milk
  • ½ cup Thai green curry paste
  • 2 cups apple eggplant, quartered
  • 3 Tbsp. fish sauce
  • 2 tsp. sugar
  • 1 cup whole Thai basil
  • 3 kaffir lime leaves, torn

Directions

  • Make dumplings by combining minced trout, tapioca flour, 2 teaspoons salt, and ground pepper in a mixing bowl. Roll the mixture into a ball and slap to the side of the bowl. Continue slapping until the ball becomes thick and firm. Roll the mixture into small dumplings, about 1" size.
  • Heat water and remaining salt in a large saucepan or Dutch oven over high heat until boiling. Poach the dumplings until they float, about 2–3 minutes. Drain and set aside.
  • Do not shake the coconut milk. Scoop the cream on top of coconut milk cans, about halfway down, into a small saucepan. Reserve remaining coconut milk for another use. Bring cream to a boil over medium heat. Stir in curry paste and reduce heat to low. Simmer, without stirring, until fragrant and coconut cream starts to release some oil, about 3–5 minutes.
  • Add fish dumplings to the mixture and simmer for 2 minutes.
  • Add eggplant and bring back to boil over medium-high heat. Reduce heat to low and simmer for 5 minutes until eggplant is soft. Season with fish sauce and sugar. Add Thai basil and kaffir lime leaves and turn the heat off. Serve hot with fresh basil sprigs.

Recipe Information

Serves: 4

Ingredients

  • 1½ lbs. minced trout fillet
  • 3 Tbsp. tapioca flour
  • 3 tsp. salt, divided
  • ½ tsp. ground white pepper
  • 4 cups water
  • 2 cans (13.5 oz.) coconut milk
  • ½ cup Thai green curry paste
  • 2 cups apple eggplant, quartered
  • 3 Tbsp. fish sauce
  • 2 tsp. sugar
  • 1 cup whole Thai basil
  • 3 kaffir lime leaves, torn

Directions

  • Make dumplings by combining minced trout, tapioca flour, 2 teaspoons salt, and ground pepper in a mixing bowl. Roll the mixture into a ball and slap to the side of the bowl. Continue slapping until the ball becomes thick and firm. Roll the mixture into small dumplings, about 1" size.
  • Heat water and remaining salt in a large saucepan or Dutch oven over high heat until boiling. Poach the dumplings until they float, about 2–3 minutes. Drain and set aside.
  • Do not shake the coconut milk. Scoop the cream on top of coconut milk cans, about halfway down, into a small saucepan. Reserve remaining coconut milk for another use. Bring cream to a boil over medium heat. Stir in curry paste and reduce heat to low. Simmer, without stirring, until fragrant and coconut cream starts to release some oil, about 3–5 minutes.
  • Add fish dumplings to the mixture and simmer for 2 minutes.
  • Add eggplant and bring back to boil over medium-high heat. Reduce heat to low and simmer for 5 minutes until eggplant is soft. Season with fish sauce and sugar. Add Thai basil and kaffir lime leaves and turn the heat off. Serve hot with fresh basil sprigs.

Nutrition Information

Nutrition Information
Amount per serving
Calories390
Total Fat19g
Saturated Fat12g
Cholesterol115mg
Sodium2640mg
Total Carbohydrate15g
Dietary Fiber2g
Sugars6g
Protein38g