Kaeng Pladuk Chuchi (Dry Curried Catfish)
- 2 pounds of catfish (approx), cut into bite-sized chunks.
- 2 tablespoons of red curry paste
- 1-2 tablespoon finely sliced prik ki nu daeng (red birdseye chilis)
- 1 tablespoon shredded bai makrut (lime leaves)
- 1 cup coconut milk
- 1 tablespoon fish sauce
- palm sugar, to taste
- In hot oil, stir fry the fish chunks until crispy. Drain and set aside.
- Heat a little of the coconut milk, but don’t allow it to boil, stir in the curry paste, and continue to stir until a thin film of oil forms on the surface of the milk. Add the fish, chili, and lime leaves, and a little more of the milk, and bring to a simmer. Continue to simmer until reduced, and add more of the milk, continuing until all the milk has been added and reduced to a thick sauce.Taste, and add sugar to balance, stir until the sugar is thoroughly dissolved in the sauce, and then turn the heat to high and reduce the sauce until it is almost dry.
- Serve with steamed white [jasmine] rice, and garnish with bai chi (coriander leaves), lemon and lime wedges, and red chilis cut into thin strips. Add a plate of cucumber slices and tomato wedges, and the usual table condiments (prik phom [powdered red chili], prik nam pla [chilis in fish sauce] and sugar.
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