Catfish in red curry sauce
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Catfish in red curry sauce
  Catfish    Curry    Fish    Stove top    Sauces  
Last updated 6/12/2012 12:46:51 AM. Recipe ID 7325. Report a problem with this recipe.
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      Title: Catfish in red curry sauce
 Categories: Fish, Catfish, Curry, Stove top
      Yield: 4 Servings
 
      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
 
  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
 




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Recipe ID 7325 (Apr 03, 2005)

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