Catfish Steaks Topped with Panang Curry

INGREDIENTS:

4-6 Catfish steaks
2-3 tbsp panang curry paste
2 cans coconut milk
fish sauce
ground red pepper to taste
kaffir lime leaves
flour
2 eggs, beaten
cooking oil

METHOD:

Coat fish steaks w/eggs and coat with flour. Pan-fry in 2-3 tbsp cooking oil until golden in color. Transfer onto plate.

In the same pan, fry the panang curry paste with a few tbsps. of coconut milk until you see some of its oils released. Add the rest of the coconut milk and bring to a simmer.

Transfer the fish steaks back into the pan, add fish sauce to taste and cook until the curry and fish are well-blended.

Serve with jasmine rice, topped with shredded kaffir lime leaves.