Thai spicy catfish recipe

Step 1

Fry the basil leaves on medium heat for 30 seconds on each side until the leaves are opaque, bright green, and crispy. With a slotted spoon or spatula, quickly remove and place on a plate lined with paper towels. Repeat until all the leaves are done. Fry in batches if necessary. Don’t overcrowd the leaves. Leave to cool at room temperature.

Step 2

Make the sauce. Combine fish, oyster, and brown sugar in a small bowl and set aside.

Step 3

Add oil to a large frying pan on medium-high heat, and fry the fish for 3-4 minutes per side or until lightly golden brown. Don’t touch the fillet until ready to flip over to prevent the meat from falling apart. Once both sides are done, carefully remove the cooked fish and place it on a plate lined with paper towels, set aside.

Step 4

No need to wash the pan. Only lightly scrape the pan of large bits of food with paper towels if you have large chunks of fish fillet stuck to it. Add 1 tablespoon of oil to medium-high heat on a large skillet. Add the curry paste, break it into small pieces, and stir often. Fry for 1 minute or until fragrant. Turn the stove fan on, as the aroma of the frying curry paste will be strong.

Step 5

Add the Krachai, kaffir lime leaves, and 2 tablespoons of water and stir. Cook for 1 minute. The curry will start to thicken. You're making a spicy sauce here before adding the fish last.

Step 6

Add the sauce mixture, chilis, and a small amount of water, around 1-2 tablespoons, or if the curry paste is getting too dry.

Step 7

Add the fresh basil leaves, and stir well for one minute. Taste and season as needed before adding the fish.

Step 8

Finally, add the fish, gently stir and scoop the curry sauce into the fillet as best your can. Add 1 more water if necessary (1-2 tablespoons). Cook for 1 more minute. Turn the heat off. Place on a serving plate with jasmine rice and garnish with fried basil leaves, sliced cucumbers, and lime wedges. Enjoy this lovely meal with each perfect bite full of delicious Thai flavors!