Fish Katsu Thai Green Curry

Fish Katsu Thai Green Curry Ingredients

FISH KATSU4 dory fish fillets (150-200 gr each)1/2 cup APF2 cups panko bread crumbs2 eggs, beatenSaltWhite/black pepperOil for shallow fryTHAI CURRY200 gr instant coconut cream1 3/4 cup chicken broth4 thai eggplant, cut into quarter2 large carrots, chopped1 bunch basil leaves10 kaffir lime leaves2 lemongrass, bruise1-2 tbsp fish sauce1 1/2 tbsp sugar3 tbsp oil

Paste Spices

100 gr green long chili6 garlic cloves10 small shallotA thumb sized galangal5 cilantro roots1 tbsp lime juice1/2 tsp white pepper1 tsp coriander Powder1/4 tsp cumin1 tbsp shrimp paste1 tbsp oil3 tbsp water

Garnish (Optional)

Sliced red chillicoriander / cilantro leaves

Steps Making Thai Curry

1 Blend paste spices in a food processor until smooth and pasty Set a side2 Heat oil In a deep pan, stir fry kaffir lime leaves and lemongrass until fragrant about 1-2 mins3 Add blended spices and stir fry until darken in color for about 3-5 mins4 Add coconut cream and chicken broth, bring it to a simmer5 Add carrots, and cook over low heat with the lid on until fork tender6 Next add in thai eggplant, cook uncover for few mins until tender on medium heat7 Add fish sauce and sugar at this point you should have a creamy curry consistency8 Lastly, stir in basil leaves until just about wilted and off the heat

Steps Making Fish Katsu

1 Season fish lightly with salt and pepper2 Coat fish lightly and evenly with APF3 Dip it into the egg mixture4 Cover the fish with panko bread crumbs evenly on both sides5 Heat oil in a shallow pan, shallow fry each coated fish fillets over medium hot oil, for 1-2 mins each sides6 Drain in wire rack7 Cut the fish katsu into 1” pieces8 Serve it with thai green curry sauce and hot steam rice