Catfish Curry (Asian Style)
Savory and spicy catfish is cooked in a coconut milk broth seasoned with curry paste, fish sauce, and palm sugar, and finished with fresh Thai basil leaves and sliced Thai chilies.
- 1 lb catfish, cut into steaks
- 2 tbsp vegetable oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp red curry paste
- 1 can (400ml) coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 2 Thai chilies, sliced
- 1 bell pepper, sliced
- 1 cup Thai basil leaves
- 2 kaffir lime leaves
- Juice of 1 lime
- Cooker
- Cooking utensils
- Pot
STEP 1: Heat oil in a large pan or wok over medium-high heat
STEP 2: Add sliced onions and cook until softened, about 3 minutes
STEP 3: Add minced garlic and ginger, cook for 1 minute until fragrant
STEP 4: Add curry paste and cook for 2 minutes, stirring constantly
STEP 5: Pour in coconut milk and bring to a simmer
STEP 6: Add fish sauce, palm sugar, and kaffir lime leaves
STEP 7: Add catfish steaks and simmer gently for 8-10 minutes until fish is cooked through
STEP 8: Add bell pepper and Thai chilies, cook for 2 minutes
STEP 9: Stir in Thai basil leaves and lime juice
STEP 10: Taste and adjust seasoning with more fish sauce or sugar as needed
STEP 11: Serve hot with jasmine rice
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