At the farm of the Special School of the Thai Child Development Foundation cat fish is farmed. The Food Forest Kitchen Restaurant gets these fish on a regular base and prepares them with spice red curry and fresh herbs from the garden.
If you do not have access to catfish, fish like cod, haddock or pollock would be good substitutes.
A fast, delicious and spicy addition to your dinner table. Served with rice of course.
Stir fried spicy Tofu - Green beans and Ginger
Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes Makes: 1 plate
INGREDIENTS
1 Catfish, (ca. 500 gram)
1/2 cup Thai basil leaves (only leaves, no stems)
2 fresh Thai chilis
1 Tablespoon fresh ginger
1/4 cup green pepper corns
2 fresh kaffir lime leaves (you can replace this with lime or lemon zest)
2 tablespoons vegan Red Curry Paste
1 tablespoon sugar
2 tablespoons home made vegan fish sauce (you can replace it with soy sauce too)
3 tablespoons of water
3 tablespoons of vegetable oil
EQUIPMENT
a wok
straining spoon
serving bowl or plate
PREPARATION
Wash and clean the fish
Cut the cat fish in steaks of ca. 2,5 centimeter thick, remove bones and pad the fish dry
Wash and clean the Thai basil leaves
Shred the Thai chilis
Shred the ginger
Cut the kaffir lime leaves in threads
Make the vegan red curry paste
Make the vegan fish sauce
METHOD
Heat vegetable oil in wok and add red curry paste.
Fry and stir
Add the fish and cook for ca. 3 minutes, until crispy
Add water and stir.
Add sugar, vegan fish sauce, stir well
Add young green pepper, basil leaves, chilies, ginger and kaffir lime leaves.
Stir
Remove from heat.
Add to a serving plate.
Garnish with a bit more shredded lime leaves and basil.
Serve with steamed brown rice.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW!