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Gaeng Kati Pla - Red fish curry

Rezeptfoto: Rotes Fisch Thai-Curry mit frischem Thai-Basilikum und Thai-Auberginen in weißer Keramikschale angerichtet. Frisches Thai-Basilikum und Löffel daneben. Fotografiert auf grauem Untergrund.

Gaeng Kati Pla - Red fish curry

Thailand
Prep Time 10 minutes
Cook Time 20 minutes
4 Persons

Ingredients

  • 2 pcs. Trout, char etc.
  • 70 g Red Thai curry paste
  • 800 ml Coconut milk
  • Fish sauce
  • Palm sugar
  • Peas and aubergines
  • Thai basil

Instructions

  • Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and add the Red Thai curry paste Heat in it. Fry the paste over a medium heat for 1 to 2 minutes until well dissolved.
  • Add the remaining coconut milk, palm sugar and a few tablespoons of fish sauce and heat together. The red Thai curry should taste spicy hot and slightly sweet.
  • Cut off the heads of the fish and divide the body lengthways into four equal pieces.
  • Cook the fish pieces together with the peas and aubergines in the curry sauce for 10 to 15 minutes. Season to taste again at the end.
  • Serve the curry in a bowl and garnish with fresh Thai basil. Serve with steamed Jasmine rice serve.
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