Dive into the vibrant flavors of Southern Thailand with this authentic catfish curry recipe, featuring the unique and subtly bitter cha-om leaves. This dish, a beloved staple in the region, offers a delightful balance of creamy coconut milk, spicy chilies, and the fresh, herbaceous notes of cha-om. Forget bland, boring curries; this recipe bursts with aromatic spices like lemongrass, galangal, and kaffir lime leaves, creating a complex and unforgettable taste experience. The tender catfish fillets soak up the rich curry sauce beautifully, resulting in a dish that’s both comforting and exciting.
Prepare yourself for a culinary journey as we guide you through each step of creating this delicious Southern Thai specialty. This easy-to-follow recipe breaks down the process, ensuring even novice cooks can achieve restaurant-quality results. From preparing the aromatic paste to simmering the curry to perfection, we’ll walk you through every detail, allowing you to savor the authentic taste of Thailand in the comfort of your own kitchen.
Tools Needed
- Pot
Ingredients
- Moringa leaves (Cha-om leaves)
- Catfish meat: 500 grams
- Southern Thai curry paste
- Coconut milk: 250 ml
- Coconut cream
- Shrimp paste: 1 tablespoon (if making curry paste from scratch)
- Sugar: a little bit
- Fish sauce: a little bit
- Betel leaves: 10-20 leaves
Step-by-Step Instructions
Step 1. Prepare Ingredients and Coconut Milk Base
- Prepare the Moringa leaves by tearing them into bite-sized pieces.
- Wash the catfish meat and set aside.
- Heat coconut milk and cream in a pot for about 5 minutes until it begins to separate.
Step 2. Cook the Catfish and Season
- Add the curry paste to the coconut milk and stir until dissolved.
- Add the catfish to the curry, cover the pot, and let it cook without stirring.
- Once the catfish is cooked, add sugar and fish sauce to taste. Be careful not to over-salt if using store-bought curry paste.
Step 3. Add Greens and Simmer
- Let the curry simmer for about 5 minutes.
- Add the betel leaves and Moringa leaves to the curry. Simmer until the leaves wilt.
- Once the leaves are wilted, turn off the heat.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- If you don't like the smell of Moringa leaves, you can blanch them before adding them to the curry.
- Adjust the heat level as needed while cooking. Start with low heat and increase as necessary.
- You can make your own southern Thai curry paste by adding 1 tablespoon of shrimp paste to your recipe.
Nutrition
- N/A
FAQs
1. Can I substitute the catfish with another type of fish?
Yes! Firm, white fish like snapper, cod, or even firm tofu work well. Adjust cooking time as needed depending on the fish's thickness.
2. Where can I find cha-om leaves?
Cha-om (Acacia pennata) leaves are available at many Asian grocery stores, especially those specializing in Thai ingredients. If unavailable, you can omit them or substitute with a similar leafy green like spinach, though the flavor will differ.
This Southern Thai Catfish Curry with Cha-om leaves is a delicious and rewarding dish to prepare, offering a taste of authentic Thai cuisine. Enjoy the fragrant spices and the unique flavor of the cha-om, making this recipe a new favorite in your culinary repertoire. So gather your ingredients and embark on this flavorful adventure!