Ingredients for Gaeng Paa Pla Dook Jungle Curry With Catfish
- Catfish
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 cup water
- Japanese Eggplant
- Green Jalapeno Pepper
- Sweet Basil
- Kaffir Lime Leaves
- 2 stalks lemongrass (finely chopped)
- Shallots
- Garlic Cloves
- Ginger
- Jalapeno Peppers
- Peppercorn
- Shrimp Paste
- Salt
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How to Make Gaeng Paa Pla Dook Jungle Curry With Catfish
- Prepare the curry paste: In a mortar and pestle (or blender), combine 2-3 green chilies, 4 cloves garlic, 2 stalks lemongrass (finely chopped), 1 inch galangal (finely chopped), 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp white pepper, and 1/4 cup chopped cilantro until a smooth paste forms.
- Heat 2 tablespoons of vegetable oil in a large saucepan over medium-high heat. Add the curry paste and stir-fry for 1 minute until fragrant.
- Add 1 pound of catfish fillets (cut into 2-inch pieces), 2 tablespoons fish sauce, 1 cup water, and 1 cup cubed eggplant. Bring to a boil.
- Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally, until the eggplant is tender and the catfish is cooked through.
- Stir in 1/2 cup bamboo shoots (sliced), 1/4 cup green beans (trimmed), and 1/4 cup Thai basil leaves. Cook for another 2 minutes.
- Remove from heat and serve hot with steamed rice. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
8g
Fat
20g
Carbs
7g
