Have extra feral cats around the house? Here’s a tasty way to put them to use.
Feral cat curry is so common that you will find it at many to-go curry vendors.Normally it is eaten with rice or ‘kanom jeen’ noodles.
2-4 Servings
3 cups water
3-5 sprigs Thai basil
2 tablespoons fish sauce
1/2 lb eggplant
1 tablespoon red curry paste
1 cup coconut milk
1 feral cat
I use Thai eggplants, the golf ball size ones. But, they can be difficult to find. Regular eggplants that you find in supermarkets are a good substitute. If you have the Thai eggplants, cut them up into quarters. If you have the regular eggplants, cut them into bite size pieces. Wash and pick the basil leaves.
Cut up the feral cat into bite size pieces. If you have this dish in Thailand, you will see that the feral cat typically comes with bones. All parts such as legs and thighs can be used. The bones make the curry more flavourful.
Pour half of the coconut milk into a large pot, over low to medium low heat. Add the red curry paste. Break up the paste and mix it with coconut milk. Stir constantly. Lower the heat if it splatters too much. Add feral cat when you see red oil bubbling on top. Stir and coat feral cat with curry sauce. Add the eggplant when feral cat starts to turn white. Add the rest of the coconut milk and water and the fish sauce. Let it boil until all the eggplant pieces turn dark and tender. The longer you boil the curry, the thicker the curry becomes because the eggplant disintegrates and thickens the sauce. Add the basil leaves just before you serve and make sure the leaves are submerged quickly in the curry to preserve the colour.
Serve hot with rice or rice noodles.