RCI-SP.004.0241.001
Pa Ling Sousi Haeng
Pa Ling Sousi Haeng from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- pa ling (a nameapplied to two members of the pangasid family of catfish6 slicesone of which, pangasius nasutus)
- dried red chilli peppers-pick off the stems5 unittake out their cores and soak them in water
- sm shallots7 unitpeeled
- fully grown coconut1 unitsplit open, grate the meat and squeeze two extractions of coconut milk from it
- chopped spring onion leaves1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- pig's bone broth or any other clear soup or meat stock1 unit
Method
1
Prepare the dried red chilli peppers by removing the stems and cores, then soak them in warm water for 5 minutes until softened.
2
Pound the softened chilli peppers and peeled shallots together in a mortar and pestle until a coarse paste forms.
3
Heat the first extraction of coconut milk in a large pot over medium heat, stirring gently to prevent curdling.
4
Add the chilli and shallot paste to the heated coconut milk, stirring constantly to combine and cook for 2 minutes until fragrant.
2 minutes
5
Add the pa ling catfish slices to the pot, ensuring they are submerged in the coconut milk and chilli paste mixture.
6
Pour in the pig's bone broth or clear meat stock, bringing the mixture to a gentle simmer.
5 minutes
7
Simmer the fish for 8-10 minutes until just cooked through, then add the second extraction of coconut milk to enrich the sauce.
8 minutes
8
Tear the kaffir lime leaves into pieces and add to the pot along with the fish sauce, adjusting seasoning with salt and ground black pepper to taste.
9
Stir in the chopped spring onion leaves and chopped coriander leaves just before serving, reserving a small handful for garnish.
10
Transfer the curry to a serving bowl and sprinkle the reserved spring onion and coriander leaves on top.