Ingredients Jump to Instructions ↓

  1. Thai Kaeng Pladuk Chuchi (Dry Curried Catfish)

  2. 2 pounds catfish, cut into bite-sized chunks

  3. 2 tablespoons of red curry paste

  4. 1-2 tablespoon finely sliced prik ki nu daeng (red birdseye chilies)

  5. 1 tablespoon shredded bai makrut (lime leaves)

  6. 1 cup coconut milk

  7. 1 tablespoon fish sauce

  8. Palm sugar, to taste

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

  10. aside.

  11. Heat a little of the coconut milk, but don't allow it to boil, stir

  12. in the curry paste, and continue to stir until a thin film of oil

  13. forms on the surface of the milk.

  14. Add the fish, chili, and lime leaves, and a little more of the milk,

  15. and bring to a simmer.

  16. Continue to simmer until reduced and add more of the milk continuing

  17. until all the milk has been added and reduced to a thick sauce.

  18. Taste, add sugar to balance, stir until the sugar is thoroughly

  19. dissolved in the sauce, and then turn the heat to high and reduce

  20. the sauce until it is almost dry.

  21. Serve with steamed white jasmine rice, and garnish with bai chi

  22. (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

  23. nam pla (chilies in fish sauce) and sugar.


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