Thai · Dinner
Thai Curry Rice With Catfish
Pan-seared catfish fillet simmered in red curry sauce made from coconut milk, red curry paste and fish sauce, brightened with lime and Thai basil. Served over steamed jasmine rice with fresh chili and cilantro, balancing heat, richness and citrus.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
512Calories
34.2gProtein
28.4gFat
32.6gCarbs
8.9gSugar
2.8gFiber
1180mgSodium
95mgChol
18.9gSat Fat
780mgPotassium
85mgCalcium
3.1mgIron
2.4mcgVitamin B12
38mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat catfish dry with paper towel, season with salt, and slice the bell pepper, chili, and garlic on a cutting board.
2
Sear
Heat vegetable oil in a skillet over medium-high heat for 2 minutes per side until the catfish surface is lightly golden but not fully cooked.
3
Bloom
Add sliced garlic and red curry paste to the same skillet over medium heat and stir 1 minute until the paste darkens and smells fragrant.
4
Simmer
Pour in coconut milk, fish sauce and brown sugar, stir to dissolve, and simmer over medium-low heat for 3 minutes until slightly thickened.
5
Poach
Nestle the seared catfish and bell pepper into the sauce and simmer over low heat 5 minutes until the fish flakes easily with a fork.
6
Finish
Remove from heat, tear the basil leaves, and stir in lime juice and basil until wilted.
7
Plate
Spoon jasmine rice into a bowl, ladle the curried catfish and sauce alongside, and top with sliced chili and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g catfish fillet
- 1 cup240ml coconut milk
- 3 tbsp3 tbsp red curry paste
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp brown sugar
- 1 cup196g cooked jasmine rice
- 11 red bell pepper
- 44 Thai basil leaves
- 2 tsp2 tsp lime juice
- 11 fresh red chili
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp salt
