Catfish in Red Curry Sauce Recipe

Serves 4

Ingredients:

  • 2 tbsp Red Curry Paste
  • 4 tbsp peanut oil
  • 2 cup coconut milk
  • 1/2 tsp salt
  • 1 tsp sugar
  • 3 tbsp fish sauce
  • 2 lb dressed catfish cut in steaks
  • 1 tbsp substitute Italian basil
  • 1 3 fresh hot chilies chopped
  • To make Red Curry Paste, mix together:
  • 5 dried red chilies, seeded, soaked in warm water and drained
  • Salt and freshly ground pepper to taste
  • 2 tsp ground caraway seeds
  • 2 tsp ground coriander seeds
  • 1 tsp coriander root (cilantro root)
  • 2 tsp fresh or 1 tsp dried finely chopped fresh lemon grass
  • 1 tsp finely chopped Laos root (galangal)
  • 1 tbsp chopped shallots
  • 1/2 tsp shrimp paste

    • Instructions:

    1. Heat the curry paste in oil, stirring for about 2 minutes over medium heat.
    2. Add 1/4 cup of coconut milk and the fish sauce and simmer slowly for another 2 minutes.
    3. Add the salt, sugar and the rest of the coconut milk.
    4. Bring to a boil and, as soon as the sauce boils, add the fish. DO NOT STIR THE FISH UNTIL THE SAUCE RETURNS TO A BOIL. If you disturb the fish before the sauce boils it will acquire a strong aroma.
    5. Simmer the fish until done, about 5 minutes.
    6. Let the dish sit for at least 15 minutes (or even as long as overnight in the refrigerator) so the curry flavor permeates the fish.
    7. Reheat, without boiling, and just before serving add the basil leaves and chilies.
    8. Serve over rice.