Thai Red Curry with Fish

2 tbsp peanut oil
2 tbsp Thai red curry paste
200 ml coconut cream
¼ purple eggplant
50 g can bamboo shoots
4 kaffir lime leaves
200 ml coconut milk
2 tbsp fish sauce
600 g kingfish, cut in chunks
½ tsp SIDS CRAZY LEMON
1 cup basil leaves, chopped
juice of 1 lime
coriander leaves to garnish
4 cups fresh steamed rice to serve

Heat oil and stir-fry curry paste for 2 minutes. Add coconut cream (reserve 2 tbsp for garnish) and bring to the boil. Add eggplant, bamboo shoots and lime leaves then cook for 2 minutes. Add coconut milk and simmer until eggplant is soft. Add fish sauce and increase heat. Add fish, SIDS CRAZY LEMON and cook for 4 minutes.
Remove from heat and add basil leaves so they just wilt then add lime juice.
To serve, garnish with coriander and a drizzle of coconut cream. Serve with rice or pasta.