INGREDIENTS: 5 small catfishes 1 1/2 cup coconut milk 3 tbsp red curry paste 1 cup pickled bamboo shoot, washed well 1 tbsp kaffir lime leaves, finely shredded 1 red spur chili, cut into fine strips 3 tbsp fish sauce 2 tsp palm sugar 4 cups vegetable oil, for deep-frying
PREPARATION: 1. Wash the catfishes, remove the fins, back bones, insides, the head and deboned. Wash again and drain
2. Heat the oil in a wok over medium heat, fry catfishes until crispy and done. Remove from the pan and arrange on a dish.
3. Heat 1/2 cup coconut milk until a film of oil surfaces. Add the curry paste, sauté until fragrant and red oil surfaces. Gradually add the remaining coconut milk, then add pickled bamboo shoot and reason with fish sauce and sugar.
4. When the mixture returns to a boil, spoon it over the fried fish.
5. Garnish with kaffir lime leaves, sweet basil leaves and red chili.