Dive into the vibrant flavors of Southern Thailand with this authentic Spicy Catfish Curry featuring the unique aroma of yila leaves. This recipe isn't your average curry; it's a culinary journey brimming with fragrant spices, tender catfish, and the subtly peppery bite of yila, a herb that adds a truly distinctive character. Imagine the rich, creamy coconut milk infused with fiery chilies, balanced by the herbaceous freshness of the yila and the flaky texture of the perfectly cooked catfish. The combination is utterly addictive, a testament to the culinary artistry of Southern Thai cuisine.
This recipe unlocks the secrets to creating this unforgettable dish, guiding you through each step with ease. From preparing the aromatic spice paste to achieving the perfect balance of heat and creaminess, we'll ensure you recreate this delicious curry in your own kitchen. Ready to embark on this flavorful adventure? Let's get started with the step-by-step instructions below.
Tools Needed
- Pan
- Gas stove
Ingredients
- Catfish: 500 grams
- Southern Curry Paste
- Yila Leaves (or Basil Leaves)
- Coconut Milk: 250 ml
- Vegetables
- Fish Sauce
- Sugar
- Water
Step-by-Step Instructions
Step 1. Preparing the Ingredients
- Wash the catfish thoroughly with salt water until the mucus is gone.
- Prepare the Yila leaves (or basil leaves) by picking and washing them.
- Wash all other vegetables thoroughly.
Step 2. Cooking the Curry
- Heat the pan and add 250ml of coconut milk. Simmer over low to medium heat for about 5 minutes until it separates.
- Add the southern curry paste and stir until the coconut milk separates further.
- Gently add the catfish to the curry, ensuring not to stir it excessively.
- Add more coconut milk or water as needed. Increase the heat to medium or high.
- Wait until the fish is cooked through.
Step 3. Seasoning and Finishing
- Season with fish sauce and sugar to taste. Stir gently.
- Add the prepared Yila (or basil) leaves and stir until wilted.
- Turn off the heat once the leaves are wilted.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- If you want to make your own Southern Thai curry paste, you can find a recipe online.
- You can use either boxed or fresh coconut milk.
- Adjust the heat according to your preference during cooking.
- Do not stir the fish too much while cooking to prevent it from breaking apart and to avoid a fishy smell.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 15-25g
- Protein: 30-40g
FAQs
1. What are yila leaves, and can I substitute them?
Yila leaves (also called Bai Yila) are a Southern Thai herb with a slightly peppery and citrusy flavor. If unavailable, you can try substituting with Thai basil or even a small amount of lemon grass for a similar aromatic profile, but the flavor will be different.
2. Can I use a different type of fish?
Yes, firm white fish like snapper, cod, or even firm tofu would work well as a substitute for catfish. Adjust cooking time as needed based on the fish's thickness.
3. How can I adjust the spiciness?
Control the heat by adjusting the amount of chilies in the spice paste. Start with fewer chilies and add more to your taste. You can also use milder chilies or remove some seeds for less heat.
This Spicy Catfish Curry with Yila Leaves is a testament to the vibrant and complex flavors of Southern Thai cuisine. We hope you enjoyed this culinary journey and successfully recreated this delicious dish in your own kitchen. Now, gather your friends and family and savor the incredible taste of this authentic Thai delight!