Dive into the vibrant flavors of Thailand with this irresistible Catfish Curry featuring fragrant Cha-om (acacia leaves) and tender eggplant. This recipe isn't just a dish; it's a journey for your taste buds, blending the creamy richness of coconut milk with the subtle bitterness of Cha-om and the earthy sweetness of eggplant, all perfectly complementing the flaky texture of catfish. The aromatic blend of spices creates a symphony of tastes, promising a culinary adventure you won't soon forget. Expect a balance of heat, sweetness, and savory notes that will leave you craving more.
This recipe elevates the classic Thai curry to new heights, showcasing the unique and delightful combination of ingredients. From preparing the aromatic curry paste to the gentle simmering of the catfish and vegetables, each step contributes to the final masterpiece. Ready to create this culinary delight in your own kitchen? Let's get started with the step-by-step instructions below.
Tools Needed
- Pan
Ingredients
- Catfish: 400 grams
- Red curry paste: 70 grams
- Eggplant: 100 grams
- Cha-om: 1 bunch (approx. 60 grams)
- Water: 600 ml (or to taste)
- Fish sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- MSG: 1 spoonful (optional)
- Cooking oil
- Salt
Step-by-Step Instructions
Step 1. Sauté Aromatics and Curry Paste
- Heat up a pan and add oil.
- Add a little bit of plants (likely aromatics like shallots, garlic, etc.) and then add 1 full spoonful of red curry paste (about 70 grams). Stir-fry until fragrant.
Step 2. Simmer Catfish in Flavored Broth
- Add about 600 ml of water (adjust to your preference).
- Add fish sauce (1 tablespoon), soy sauce (1 tablespoon), oyster sauce (1 tablespoon), and MSG (1 spoonful, optional).
- Once the water boils, add the catfish. Let it simmer until the water boils again and the bottom of the fish changes color.
Step 3. Add Eggplant
- Add the eggplant (previously soaked in salt water).
Step 4. Finish with Cha-om
- Add the cha-om. Do not overcook; it’s ready once it wilts.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Soak the eggplant in salt water to prevent it from turning black.
- Adjust the amount of water, seasonings, and sugar to your liking.
Nutrition
- N/A
FAQs
1. Can I substitute the catfish with another type of fish?
Yes! Firm, white fish like snapper or tilapia work well. Adjust cooking time as needed based on the fish's thickness.
2. Where can I find Cha-om (acacia leaves)?
Asian grocery stores are the best place to find fresh Cha-om. If unavailable, you can omit them, though the flavor will be slightly different.
3. How can I make this curry less spicy?
Reduce the amount of chilies in the curry paste, or use milder chilies. You can also add a splash of coconut milk at the end to mellow the heat.
This Catfish Curry with Cha-om and Eggplant is a testament to the vibrant and flavorful cuisine of Thailand. The unique combination of ingredients creates a dish that's both satisfying and memorable, perfect for a weeknight dinner or a special occasion. Enjoy the delicious results of your culinary adventure!