Servings: 4 3 tablespoons canola oil 8 tablespoons Khmer curry paste (please see Khroeung, Khmer Curry Paste Recipe) 3 cups spinach, amaranth, la lot (wild pepper leaf) or pea vine 1 pound catfish filets or any white fish cut into a bite size 6 tablespoons coconut milk 1 egg 2 teaspoons fish sauce ½ cup Thai basil
Heat canola oil and curry paste in a frying pan until fragrant. Stir in spinach until wilted and then stir in fish. Add coconut milk and egg and fold in until the fish is cooked. Then stir in fish sauce and Thai basil until Thai basil is just wilted. Serve with jasmine rice.
© 2009 Pranee Khruasanit Halvorsen