Catfish In Red Curry Sauce

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Servings: 4 Difficulty: Intermediate
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A rich, aromatic Thai-inspired dish where tender catfish simmers in a creamy, spicy red curry coconut sauce.
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This flavorful catfish dish balances the heat of red curry paste with the cooling richness of coconut milk. The white fish becomes incredibly tender as it absorbs the savory, slightly sweet, and aromatic spices. It&# 226;€™s a comforting meal that feels special yet comes together quickly. Perfect served over steamed jasmine rice to soak up the delicious sauce, this recipe is ideal for weeknight dinners when you crave bold, restaurant-quality flavors without the hassle. The addition of fresh basil and chilies at the end adds a bright, fresh finish that elevates the whole dish.

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Catfish In Red Curry Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 622.3

Description

This flavorful catfish dish balances the heat of red curry paste with the cooling richness of coconut milk. The white fish becomes incredibly tender as it absorbs the savory, slightly sweet, and aromatic spices. It&# 226;€™s a comforting meal that feels special yet comes together quickly. Perfect served over steamed jasmine rice to soak up the delicious sauce, this recipe is ideal for weeknight dinners when you crave bold, restaurant-quality flavors without the hassle. The addition of fresh basil and chilies at the end adds a bright, fresh finish that elevates the whole dish.

Ingredients

Directions

  1. Heat the peanut oil in a large skillet or wok over medium heat.
  2. Add the red curry paste to the hot oil and stir-fry for about 2 minutes until fragrant.
  3. Pour in 1/4 cup of the coconut milk and the fish sauce, simmering slowly for another 2 minutes to blend the flavors.
  4. Stir in the salt, sugar, and the remaining coconut milk.
  5. Bring the sauce to a boil, then gently add the catfish pieces.
  6. Do not stir the fish immediately; allow the sauce to return to a boil to prevent breaking the fish and releasing strong aromas.
  7. Once boiling again, reduce heat and simmer gently until the fish is cooked through, about 5 minutes.
  8. Remove from heat and let the dish sit for at least 15 minutes to allow the curry flavors to permeate the fish.
  9. Reheat gently without boiling.
  10. Just before serving, garnish with fresh basil leaves and chopped chilies.
  11. Serve hot over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 622.3kcal
% Daily Value *
Total Fat 48.0g74%
Saturated Fat 26.4g132%
Cholesterol 188.4mg63%
Sodium 3242.9mg136%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.4g2%
Sugars 5.6g
Protein 42.0g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: catfish, red curry, coconut milk, thai curry, fish curry, seafood, spicy, creamy, dinner, main course, asian cuisine, curry paste, fish sauce, peanut oil, basil, chilies, rice dish, quick meal
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