Thai Red Curry with Catfish

Name: Thai Red Curry with Catfish
Ingredients: 1 3/4 lbs catfish (800 grams); 3 tablespoons red curry paste; 2 tablespoons sliced fingerroot (or ginger if unavailable); 2 tablespoons thinly sliced red chili peppers; 1/2 cup fresh Thai basil leaves; 1/2 cup pea eggplants; 1 teaspoon sugar; 2 1/2 cups coconut milk (about 600 ml); 1/2 teaspoon salt; 2 tablespoons fish sauce; 1/2 cup water (about 120 ml); 1 1/2 tablespoons vegetable oil

anurak wongkaew @cook_5885157

เชฟเกมส์

Thai Red Curry with Catfish

anurak wongkaew @cook_5885157

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Ingredients

1 3/4 lbscatfish (800 grams)
3 tablespoonsred curry paste
2 tablespoonssliced fingerroot (or ginger if unavailable)
2 tablespoonsthinly sliced red chili peppers
1/2 cupfresh Thai basil leaves
1/2 cuppea eggplants
1 teaspoonsugar
2 1/2 cupscoconut milk (about 600 ml)
1/2 teaspoonsalt
2 tablespoonsfish sauce
1/2 cupwater (about 120 ml)
1 1/2 tablespoonsvegetable oil

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Steps

1

Heat the vegetable oil in a skillet over medium heat. Add the red curry paste and stir-fry, then add 3/4 cup coconut milk (about 180 ml) and cook until the curry paste and coconut milk are well combined and the oil separates.
2

Add the sliced catfish and stir gently. After a few minutes, transfer everything to a larger pot. Place the pot over heat and add the remaining coconut milk and water.
3

Season with sugar, salt, and fish sauce. Add the fingerroot, pea eggplants, sliced chili peppers, and Thai basil. Bring to a boil, then remove from heat. Serve immediately with hot steamed rice.