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Curry Catfish

A thai recipe for Curry Catfish, made with Catfish Cut Into Bite Sized Chunks, Coconut Milk, and Fish Sauce. Scale it up or down for the number of people at the table.

Ingredients

• 2 lb
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   In hot oil, stir fry the fish chunks until crispy. Drain and set aside.

2. 2

   Heat a little of the coconut milk, but don't allow it to boil, stir in the curry paste, and continue to stir until a thin film of oil forms on the surface of the milk.

3. 3

   Add the fish, chili, and lime leaves, and a little more of the milk, and bring to a simmer.

4. 4

   Continue to simmer until reduced and add more of the milk continuing until all the milk has been added and reduced to a thick sauce.

5. 5

   Taste, add sugar to balance, stir until the sugar is thoroughly dissolved in the sauce, and then turn the heat to high and reduce the sauce until it is almost dry.

6. 6

   Serve with steamed white jasmine rice, and garnish with bai chi (coriander leaves), lemon and lime wedges, and red chilies cut into thin strips.

7. 7

   Add a plate of cucumber slices and tomato wedges, and the usual table condiments, prik phom, (powdered red chili), prik nam pla (chilies in fish sauce) and sugar.