Gaeng Kati Pla - Red fish curry - ConFusion - Asian cooking
Heat the fat from the coconut milk, which will settle in the top of the tin, in a pan and heat the red Thai curry paste in it. Heat the paste over a medium heat
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Cooking tools:
- Pan
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
Ingredients
- 2 Stk. Forellen, Saibling etc.
- 70 g Rote Thai Currypaste
- 800 ml Kokosmilch
- Fischsauce
- Palmzucker
- Erbsen-Auberginen
- Thai-Basilikum
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