You are here

Thai Red Fish Curry

Ltkman's picture
Bamboo shoot is commenenly used in chinese and Vietnamese cooking, but I love to throw it into a few Thai's dishes every now and then. You can served this with cooked rice WOW!!!!
Ingredients
  Bamboo shoot 4 Small, thinly sliced
  Thai eggplants 4 Small, quartered
  Coconut milk 13 1⁄2 Ounce, divided
  Thai red curry paste 2 Tablespoon
  Catfish 1 Pound, chop (chop into small pieces)
  Lime leaves 3 Small (kafir lime leaves)
  Sugar/Brown sugar 2 Tablespoon
  Fish sauce 2 Tablespoon
  Thai basil leaves 1 Small
Directions

GETTING READY
1. Cut the bottom of the bamboo shoot and then thinly slice them, quarter the thai eggplants, set aside.
2. Cut the catfish into small pieces, set aside.

MAKING
3. Preheat the wok over high heat, pour ½ cup of the coconut milk and add the red curry paste, stir until you see the oil on the surface.
4. Add the fish and kafir lime leaves and stir well and cook the fish for 2-3 minutes or until done, do not stir too much.
5. Add the bamboo shoots, eggplant, sugar and fish sauce, stir everything together until well combined.
6. Finally add the remaining coconut milk and give it a last final stir and cook for 5-7 minutes until everything is tender.

SERVING
7. Serve the thai red fish curry along with steamed rice and garnish with thai sweet basil.

Things You Will Need
Wok

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Red Curry Paste
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
3.375
Average: 3.4 (4 votes)