- 1/4 cup all-purpose flour
- 1 1/2 teaspoons Essence
- 1 1/2 pounds catfish fillets
- 1/2 cup plus 2 tablespoons vegetable oil
- 1 cup chopped yellow bell pepper
- 2 teaspoons minced garlic
- 2 to 3 tablespoons Red Curry Paste, or to taste
- 2 tablespoons soy sauce
- 2 cups shrimp or chicken stock
- 1 cup canned, drained bamboo shoot strips
- 1/2 cup julienned fresh Thai basil, if unavailable use Italian basil
- Steamed Jasmine Rice
Preheat oven to 200 degrees F.
In a shallow bowl, combine the flour and 1/2 teaspoon Essence. Season the fish on both sides with the remaining teaspoon Essence.
In a large, heavy skillet, heat 1/2 cup of the vegetable oil to 360 degrees F.
Dredge 2 of the fillets in the flour, coating evenly and shake to remove excess flour. Fry the fillets until golden brown, about 4 minutes on each side. Remove with a slotted spatula and drain on paper towels. Repeat with the remaining fish.
Keep the fish warm in the oven while preparing the curry.
To prepare the curry heat the remaining 2 tablespoons oil in a wok over medium-high heat. Add the bell peppers and cook, stirring, until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the curry paste and soy sauce and stir to combine. Add the stock and bring to a boil. Lower the heat to a simmer and cook for another 5 minutes. Add the bamboo shoots and stir to combine. Add the fried fish and cook until fish is heated through, about 1 minute. Season, to taste, with salt. Remove from the heat. Stir in the basil and serve with jasmine rice.
Red Curry Paste: Krung Kaeng Phed
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