Recipe Archives->Asian Sea->Curry Catfish

Thai Kaeng Pladuk Chuchi (Dry Curried Catfish)
                                                                              
2 pounds catfish, cut into bite-sized chunks
2 tablespoons of red curry paste
1-2 tablespoon finely sliced prik ki nu daeng (red birdseye chilies)
1 tablespoon shredded bai makrut (lime leaves)
1 cup coconut milk
1 tablespoon fish sauce
Palm sugar, to taste

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

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.

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

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.

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.

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

Printable version: curry-catfish.txt.