Catfish

catfish (500 grams) • Thai eggplants (about 10 baht worth) • red curry paste (about 10 baht) • fresh chili peppers • Thai basil • Kaffir lime leaves (about 5 baht worth) • fish sauce (30 ml) • RosDee seasoning powder (or chicken bouillon powder) (15 ml) • MSG (optional) (5 ml) • light soy sauce (15 ml) • oyster sauce (15 ml) • sugar (5 ml) •

catfish, cut into pieces • Thai eggplants (as much as you like) • Chinese eggplants (as much as you like) • fresh Thai basil leaves • red curry paste • coconut milk • fish sauce • palm sugar • vegetable oil • seasoning powder • MSG

–10 oz catfish (200–300 grams) • –3 tablespoons Southern Thai curry paste • shrimp paste • –2 cups roughly chopped betel leaves (about 35–50 grams) • coconut cream (about 240 ml) • coconut milk (about 360 ml) • –2 ladles fish sauce (about 2–4 tablespoons) • sugar

catfish (800 grams) • red curry paste • sliced fingerroot (or ginger if unavailable) • thinly sliced red chili peppers • fresh Thai basil leaves • pea eggplants • sugar • coconut milk (about 600 ml) • salt • fish sauce • water (about 120 ml) • vegetable oil

catfish • pre-packaged pad cha stir-fry mix • cooking oil • chili paste • MSG (optional) • sugar • fish sauce • oyster sauce • water

catfish, sliced into steaks (1 kg) • pickled bamboo shoots (1/2 kg) • Juice of 3 limes • mixed Thai bird’s eye chilies, wild chilies, and Karen chilies (100 grams) • fresh turmeric root • garlic • salt • shrimp paste

catfish (cleaned with salt water) (200 grams) • pickled bamboo shoots (100 grams) • tamarind paste • palm sugar • lime juice • seasoning powder • salt • For the curry paste: • fresh Thai bird’s eye chilies • garlic • small red onion (shallot) • fresh turmeric •

catfish (or other firm white fish) • red curry paste • small bottle (about 1 2/3 cups or 400 ml) coconut milk • Eggplant (as desired) • Thai basil (as desired) • sugar • fish sauce • red chili peppers • salt (for soaking eggplant to prevent browning) • kaffir lime leaves