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