Serves 4


1 big catfish, cleaned and cut 1/2" thick into fillets 
coconut or peanut oil, for frying 

Sauce Mixture

3 tablespoons palm sugar
2 tablespoons fish sauce
1 tablespoon oyster sauce
2 tablespoons red curry paste
3 large cloves garlic, minced
3 thin slices of fresh lemongrass
3 slices fresh Galangal - chopped finely
2 fresh Kaffir leaves - remove center vein and chiffonade very thinly
3/4 cup water
1 tablespoon canola oil
1/4 cup Kra-Chai (optional)

Mix all together in a bowl.

1 red bell pepper, sliced into 16 parts lengthwise
25 fresh Thai basil leaves


Fry the catfish fillets in a wok on high until crispy. Transfer to a serving plate. 

Fry the red pepper in the wok for 2 minutes. Fry the basil leaves for 1 minute.  

Remove all the oil to a bowl and leave 3 tablespoons and add the sauce mixture.  Cook until the sauce becomes creamy. Pour sauce on the fried catfish fillets. 

Garnish with fried red bell pepper and fried basil leaves.


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