Step 1

Heat oil in a wok or small non-stick frying pan over medium heat. Add curry paste; cook, stirring, for 2 minutes or until fragrant.

Step 2

Add eggplant, fish sauce, lime leaves and chilli; cook, stirring, for 1 minute or until fragrant. Stir in the coconut cream and bring to the boil. Reduce heat to low, stir in sugar and lime juice, simmer, stirring, for 2 minutes.

Step 3

Add the fish to the pan; simmer, covered, for 5 minutes or until fish is just cooked through.

Step 4

Serve curry with broccolini, rice and a lime wedge, if you like.