Jungle Curry with Catfish - Gaeng Paa Pla Dook *
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
lemongrass
chopped |
|
| 8 | each |
shallots
|
*
|
| 6 | cloves |
garlic
|
|
| ¼ | cup |
ginger
|
*
|
| 8 | each |
jalapeño pepper
dried |
*
|
| 1 | teaspoon |
peppercorns
canned |
|
| 1 | teaspoon |
shrimp paste
|
*
|
| ½ | teaspoon |
salt
|
|
| Preparation | |||
| 2 | tablespoons |
vegetable oil
|
|
| 1 ½ | pounds |
catfish
cut into 1" slices |
* |
| ¼ | cup |
fish sauce
nam pla |
*
|
| 3 | cups |
water
|
|
| ½ | cup |
eggplant
thai |
*
|
| ¼ | cup |
jalapeño pepper
green, sliced |
|
| ½ | cup |
basil
sweet |
*
|
| 10 | Whole |
kaffir lime leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
lemongrass
chopped |
|
| 8 | each |
shallots
|
*
|
| 6 | cloves |
garlic
|
|
| 59 | ml |
ginger
|
*
|
| 8 | each |
jalapeño pepper
dried |
*
|
| 5 | ml |
peppercorns
canned |
|
| 5 | ml |
shrimp paste
|
*
|
| 2.5 | ml |
salt
|
|
| Preparation | |||
| 3E+1 | ml |
vegetable oil
|
|
| 680.4 | g |
catfish
cut into 1" slices |
* |
| 59 | ml |
fish sauce
nam pla |
*
|
| 7.1E+2 | ml |
water
|
|
| 118 | ml |
eggplant
thai |
*
|
| 59 | ml |
jalapeño pepper
green, sliced |
|
| 118 | ml |
basil
sweet |
*
|
| 1E+1 | Whole |
kaffir lime leaves
|
*
|
Directions
Combine all the ingredients for the curry paste, using a mortar and pestle or a blender.
Heat a large saucepan and add the oil and curry paste.
Stir-fry for 1 minute on medium-high heat.
Add the fish, fish sauce, water and eggplant and heat to boiling.
Cook, stirring, for 3 minutes.
Add the remaining ingredients and remove from the heat.
Serve.
