INGREDIENTS

1 410mL Angel Evaporated Liquid Creamer
1/3 cup red curry paste
1 tbsp grated palm sugar
1/4 cup kaffir lime leaves
3 medium sized or 1/4 kilo tilapia, gutted and scaled
1/2 cup sliced eggplant
1/2 cup sitaw niblets
1 tbsp lime juice
1 to 2 pcs labuyo pepper (optional)

PROCEDURE

1. In a large pan or wok, combine Angel Evaporada, red curry paste, palm sugar and kaffir lime leaves.
2. Simmer over medium heat until slightly reduced.
3. Add tilapia, eggplant and sitaw.
4. Cook for about 10 minutes or until vegetables are tender.
5. Stir in lime juice, basil and coriander.
6. Cook further until the herbs are wilted.
7. Remove from heat and serve.