Ingredients
1 medium sized catfish, cut into thin slices (500g)
½ cup all-purpose flour
2 tbsp red curry paste
½ cup water
¼ cup wild ginger (grachaai)
1 tbsp fish sauce
2 tbsp palm sugar
½ cup holy basil leaves
1 cup vegetable oil for frying the catfish
1 spur red chilli, sliced for garnish
Method
Pour oil in a wok, enough to deep fry the catfish, bring the heat to high. Coat the fish with a thin layer of flour. Fry the fish until it becomes crispy and set aside. In the same oil, fry the holy basil leaves until crispy; keep aside. Add 3 tablespoons of vegetable oil and 3 tablespoons of red curry paste in a clean wok and fry on medium heat for 1 minute. Add water. When the water comes to a boil, add the fish sauce and palm sugar, and simmer for 5 minutes or until the sauce becomes sticky. Return the fish to the wok; add wild ginger and fry with the sauce. Turn off the heat. Arrange the fish on a serving plate, decorate with fried basil.
THAI FRIED RICE WITH BEEF AND BASIL
Ingredients
1 cup chicken, minced
2 cups vegetable oil
2 cups basil leaves
3 tbsp garlic, minced
¼ cup onion, minced
2 tbsp red and green chillies, chopped
¼ cup carrot, sliced
3 tbsp fish sauce
1 tbsp sugar
1 tbsp dark soy sauce
3½ cup cooked rice
1 tsp white pepper
Cucumber, tomato, lemon and spring onions to garnish
Method
In a pan, heat the oil over medium heat. Fry 1 cup of basil leaves; stir continuously until some of them turn glossy. Remove and drain off the excess oil. Put aside.
Drain away the oil and leave only ¼ cup in the pan. Stir in the garlic and hot chilli until fragrant. Add the chicken, cooking until it is just done. Season with fish sauce, sugar and dark soy sauce and toss to combine. Add the remaining holy basil leaves and cooked rice, tossing again. Turn off the heat. Transfer to a serving dish. Sprinkle crisp-fried holy basil leaves and pepper on top. Garnish with hot chillies and serve with condiments.