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Jungle Curry with Catfish - Gaeng Paa Pla Dook *

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Submitted by purplebutterfly

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

2 3E+1
TABLESPOONS ML LEMONGRASS
chopped
8 8
EACH EACH SHALLOTS *
6 6
CLOVES CLOVES GARLIC
¼ 59
CUP ML GINGER *
8 8
EACH EACH JALAPEÑO PEPPER
dried *
1 5
TEASPOON ML PEPPERCORNS
canned
1 5
TEASPOON ML SHRIMP PASTE *
½ 2.5
TEASPOON ML SALT
Preparation
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 ½ 680.4
POUNDS G CATFISH
cut into 1" slices *
¼ 59
CUP ML FISH SAUCE
nam pla *
3 7.1E+2
CUPS ML WATER
½ 118
CUP ML EGGPLANT
thai *
¼ 59
CUP ML JALAPEÑO PEPPER
green, sliced
½ 118
CUP ML BASIL
sweet *
10 1E+1
WHOLE 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 96 62% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 307mg 13%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 14%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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