1. Heat oil in a wok over medium-high heat, add coconut milk (3/4 cup) and red curry paste. Fry until aromatic and until the oil has clearly separated from the coconut milk.
2. Add prepared catfish, stir for a few minutes , then transfer all ingredients to a big pot. Heat it over medium heat. Add soup and coconut milk. Continue stirring until the fish almost done.
3. Season with sugar, salt and fish sauce. Then add finger root, pea eggplants, red chili pepper and sweet basil. Stir and wait until the soup is boiling again, remove from heat.
4. Transfer to a serving bowl. Serve immediately with hot steamed rice.
(For 2 Serving)
