Green Curry With Lake Trout and Green Beans Recipe

Ingredients

• 1 (14 ounce) can coconut milk
• 4 tablespoons green curry paste
• 1 cup green beans, trimmed, and cut into 1 1/2-inch segments
• 1 cup baby eggplants, cut into 1/2-inch cubes
• 1/2 cup frozen peas
• 8 ounces lake trout or salmon fillet, skin removed, cut into 1-inch cubes
• 2 tablespoons Asian fish sauce
• 2 tablespoons palm sugar or brown sugar
• 1/2 cup chicken stock
• 8 basil leaves (preferably Thai), roughly chopped
• 1 lime

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