| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Lao |
Fish, Catfish, Curry, Stove top |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Red curry paste |
| 4 |
tb |
Peanut oil |
| 2 |
c |
Coconut milk |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 3 |
tb |
Fish sauce |
| 2 |
lb |
Dressed catfish cut in |
|
|
Steaks |
| 1 |
tb |
Substitute Italian basil |
| 1 |
|
3 fresh hot chilies chopped |
INSTRUCTIONS
Heat the curry paste in oil, stirring for about 2 minutes over med
heat. Add 1/4 cup of coconut milk and the fish sauce and simmer
slowly for another 2 minutes. Add the salt, sugar and the rest of the
coconut milk. Bring to a boil and, as soon as the sauce boils, add
the fish. DO NOT STIR THE FISH UNTIL THE SAUCE RETURNS TO A BOIL.
Chai says that if you disturb the fish before the sauce boils it will
acquire a strong aroma. Simmer the fish until done, about 5 minutes.
Let the dish sit for at least 15 minutes (or even as long as
overnight in the refrigerator) so the curry flavor permeates the
fish. Reheat, without boiling, and just before serving add the basil
leaves and chilies. Serve over rice.
RED CURRY PASTE ~~~~~~~~~~~~~~~ 5 dried red chilies, seeded, soaked
in warm water and drained salt and freshly ground pepper to taste 2
tsp ground caraway seeds 2 tsp ground coriander seeds 1 tsp coriander
root (Cilantro root) 2 tsp finely chopped fresh lemon grass or 1 tsp
dried 1 tsp finely chopped Laos root (galangal) 1 Tbs chopped
shallots 1/2 tsp shrimp paste
Posted to MM-Recipes Digest V3 #244
Date: Fri, 6 Sep 1996 13:00:10 -0400
From: Dotnapier@aol.com
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