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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. banana leaves (thawed if frozen, see cooks' note, below)
- 3 Tbsp. vegetable oil
- 2 Tbsp. Thai red curry paste
- 3 Tbsp. chicken stock (Thai, or canned chicken broth)
- 2 Tbsp. nam pla (Asian fish sauce; preferably Thai)
- 1 1/2 lb. catfish fillets (cut into 1-inch cubes)
- 1 1/2 Tbsp. toasted rice powder
- 4 inches kaffir lime leaves (long fresh or frozen, sometimes called bai makroot, very thinly sliced)
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