Lunch

Green-Curry Branzino en Papillote with Charred Eggplant & Jasmine Rice

Name: Green-Curry Branzino en Papillote with Charred Eggplant & Jasmine Rice
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 branzino fillets (6 oz each), skin-on; 3 Thai bird's-eye chilis, stems removed; 1 large handful Thai basil; ½ cup cilantro leaves; 2 cloves garlic; 1 tbsp fresh ginger, sliced; 1 tbsp macadamia or peanut paste; 2 tbsp lime juice; 1 tbsp fish sauce; 1 tbsp palm sugar; ½ cup coconut milk; 2 tbsp neutral oil; 8 Thai lime leaves (or zest of 2 limes); 4 baby eggplants (or 1 small globe eggplant, halved); Sea salt & white pepper; 1 cup jasmine rice, cooked; 1 lime, cut into wedges

Thai green curry—made fresh from scratch—wraps a whole branzino fillet in parchment with charred baby eggplant and lime leaves. The fish steams into tender, flaky perfection; you tear open the pouch at table to release fragrant steam and a silky sauce.

817calper serving 44gprotein 91gcarbs 36gfat 18min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this