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Gaeng paa pla dook (jungle curry with catfish
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| Artist: |
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| Categories: |
Asian, Catfish, Curries, Ethnic, Seafood, Thai |
| Yield: |
4 |
| Rating: |
no rating. |
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Ingredients:
| | CURRY PASTE | | 2
| tbsp | Chopped Lemon Grass | | 8
| | Shallots | | 6
| | Cloves Garlic | | 1/4
| cup | Chopped Lesser Ginger | | 8
| | Dried Jalapeno Peppers | | 1
| tsp | Canned Peppercorns | | 1
| tsp | Shrimp Paste | | 1/2
| tsp | Salt | | | PREPARATION | | 2
| tbsp | Oil | | 1 1/2
| lbs | Catfish, Cut Into 1" Slices | | 1/4
| cup | Fish Sauce (Nam Pla) | | 3
| cup | Water | | 1/2
| cup | Thai Eggplant | | 1/4
| cup | Sliced Green Jalapeno Pepper | | 1/2
| cup | Sweet Basil Leaves | | 10
| | Whole Kaffir Lime Leaves |
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Procedures:
| 1 | In the days when travel through various parts of thailand required journeying through areas of jungle, the people had to make do with what was available there. | | 2 | This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. | | 3 | Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic. | | 4 | ~------------------------------------------------------ ~----------------- combine all the ingredients for the curry paste, using a mortar and pestle or a blender. | | 5 | Heat a large saucepan and add the oil and curry paste. | | 6 | Stir-fry for 1 minute on medium-high heat. | | 7 | Add the fish, fish sauce, water and eggplant and heat to boiling. | | 8 | Cook, stirring, for 3 minutes. | | 9 | Add the remaining ingredients and remove from the heat. | | 10 | Serve |
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