Sunday, August 14, 2011

Catfish Green Curry


1 (500 grams) cat-fish, boned, thinly sliced
2 tablespoons green curry paste
½ cup coconut cream
2 tablespoons fish sauce
2 cups coconut milk
1 teaspoon castor sugar
6-7 small eggplants, quartered
¼ cup fresh green peppers
3 chillies, sliced
¼ cup thinly shredded kra-chai
¼ cup sweet basil leaves
4 bergamot, leaves, torn-up

Mix well green curry paste and coconut cream in a 2-quart container. Microwave, covered, at High (600-700 Watts) for 3 minutes. Add fish meat and coconut cream to the curry. Cook, covered for 6 minutes. Season with fish sauce, and sugar. Stir in the vegetables. Microwave at High for 5 minutes. Serve with cooked rice. Good for one meal dish.

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