Chu Chi Pla Thod

        

Chu Chi Pla Thod

(Fried Fish in Curry Sauce)

INGREDIENTS:

1                Ruby Fish or any kind of river fish

2 cups       Oil (for deep-frying)

2 tbsp       Oil (for curry sauce)

4 tbsp       Red curry paste

2 cups       Coconut milk

3 tbsp        Sugar

1/2 cup     Drinking water
1 tbsp        Kaffir lime leaves (thinly sliced if possible)
2 tbsp        Red spur chili (cut into fine strips)
                    Fish sauce

PREPARATION:

Clean the fish, cut across into 4 pieces and drain well. Retain the head and tail.

Fry in hot oil over medium heat until cooked same as golden and done.

Remove from the hot oil and drain on the plate.

Prepare the red curry paste, coconut milk, sliced of kaffir lime leaves and red spur chilli.

Saute' the red curry paste with some oil and coconut milk in low heat until fragrant (just 1-2 minutes) season with sugar and drinking water or a little of fish sauce.

Stir-fries for 3-5 minutes with low heat.

Pour in the curry sauce on top with fried fish and sprinkle of faffir lime leave and red spur chili before serving with steam rice.