It has been busy the last couple of days. Had to finish projects for class and Nikita was going through blood tests at the vet. They suspect Cushing’s disease so we are a little bit worried. She is almost twelve and sleeps too much. I have not had a chance to cook anything special for us for lunch and dinner. We have been feasting on grilled sausage, tilapia and salad. Not that my husband minds. He loves grilled sausages. I made some rice and beef stew for Niki as a treat so I decided to make some curry for lunch for my husband. (Or I wouldn’t hear the end of it!)
Typically, these catfish nuggets would be cooked in a Thai red curry sauce and then served with steaming hot rice. I had some leftover banana leaves so I marinated the nuggets in red curry sauce, wrapped them in banana leaves (like pouches) and cooked them in the grill.
- 500 grams catfish nuggets
- 1 cup coconut milk
- 2 tbs Thai red curry paste ( I used the ready made version but if you want to make your own, here is the recipe.)
- 1 tbs sugar
- 5 large makrut leaves, shredded
- 1/4 cup chopped basil leaves
- fresh banana leaves cut into 4 squares
- toothpick or skewers to hold leaves together
- Mix all ingredients (except banana leaves and skewers) in a bowl and marinade overnight.
- Prepare banana leaves by quickly heating each side in a grill or pan to soften. You can also pour boiling water on it to soften.\
- Divide fish into 4 and place each portion at center of banana leaves. Fold as in a pouch and secure with toothpick or skewers.
- Steam/Grill on a hot grill for 20 minutes. Serve with hot rice.