Red curry fish

Add a good splash of peanut oil to a pan on medium-high heat. Add the ginger, garlic and shallot and fry 2 to 3 minutes until fragrant.

Stir in the curry paste and continue frying another 2 to 3 minutes.

Add the fish sauce. Continue cooking for a minute, then add the coconut milk and carrots.

Simmer until the sauce reduces a bit (about 5 minutes), then add the maple syrup. Carefully lay in the fish and add the eggplant. Simmer another 5 to 10 minutes until the fish is cooked and the eggplant is soft but not mushy. Carefully turn the fish over about halfway through.

Cut the lime into quarters. Squeeze one quarter over the fish and sauce. Cut the remaining quarters into wedges. Serve the curry over rice with a sprinkle of chopped cilantro and a lime wedge.