Fish Head Curry Recipe

Ingredients

• 1/2 to 2 fish heads, depending on size, about 5 pounds total
• 2 tablespoons vegetable oil
• 1/4 cup red or green Thai curry paste
• 3 tablespoons fish sauce or anchovy sauce
• 1 tablespoon sugar
• 1 can coconut milk, about 12 ounces
• 3 medium size asian eggplants, cut int 1 inch rounds
• Handful of bird's eye chilies
• 1/2 cup Thai basil leaves
• Juice of 3 limes

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