Spicy Catfish Recipe
Stir-fried catfish fillet with Thai Herbs, basil leaves, kachai strips, young peppercorn, kaffir, and fresh chili in a spicy curry sauce.
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Ingredients
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Main Ingredients
Spicy Curry Sauce
Cooking Oil
Method
Preparation
- 1
Prepare the Ingredients
Wash the catfish fillet under cold water and pat dry. Cut it into bite-sized pieces. Rinse the fresh basil leaves and set them aside. Thinly slice the kachai and chop the fresh red chili. If you prefer less heat, remove the seeds from the chili.
Cooking
- 2
Cook the Catfish
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the catfish pieces and stir-fry for about 3-4 minutes, or until they are cooked through and lightly browned. Remove the catfish from the skillet and set aside.
- 3
Make the Spicy Curry Sauce
In the same skillet, add the red curry paste and cook it for 1-2 minutes until fragrant. Pour in the coconut milk and stir well, scraping up any bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- 4
Add the Herbs and Seasoning
Add the kachai strips, young peppercorns, kaffir lime leaves, and chopped red chili to the sauce. Stir to combine. Season the sauce with fish sauce and sugar, adjusting to taste.
- 5
Combine Catfish and Sauce
Return the cooked catfish pieces to the skillet and gently stir to coat them in the spicy curry sauce. Cook for an additional 2-3 minutes until everything is heated through.
- 6
Add Fresh Basil
Just before serving, add the fresh basil leaves and stir gently to incorporate.