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Catfish with red curry sauce from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • coconut milk
  • fish sauce
  • rice flour
  • dried shrimp
  • vegetable oil
  • red curry paste
  • catfish
  • Chinese long beans

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Notes about this recipe

  • Rutabaga on November 04, 2016

    This curry is perfect for an easy and satisfying weeknight meal. It lends itself well to variation - using chicken instead of fish, adding or substituting Asian eggplant or broccoli for the long beans. I cook the chicken first, then the veggies, and finally make the curry sauce in the same pan before adding back the cooked chicken and veggies. This is great when you have children for whom the curry sauce is too spicy. My son enjoys eating the plain vegetables and chicken that I set aside for him along with rice and soy sauce.

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