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Thai stir-fried catfish with red curry pasteRecipe & Video Servings: 1 Prep Time: 15 Cook Time: 5 minutes
Thai stir-fried catfish with red curry paste is a typical fast food wok-frying dish served over steamed rice. My sister’s recipe is a southern-rustic version that is very pungent. But at home and cooking school in Seattle, I prefer coconut milk instead of chicken stock. Then I recommend to omit oyster sauce when coconut milk is used. This is a great quick and easy Thai cooking for anyone who tries out Thai cooking for the first time.1 cup steamed jasmine rice 1 fried egg 5 sliced cucumber 2 tablespoons canola oil 1 to 1 ½ tablespoons red curry paste ¼ cup chicken stock or coconut milk (see note) 2 tablespoons oyster sauce 1 teaspoon sugar 1 spur chili or Anaheim chili
¼ cup basil leaves 4 pieces fried catfish steaks (see note)
Place steamed jasmine rice on a serving plate and fried egg on top of the rice. Garnish with sliced cucumber on the side.
Heat a wok on high heat, when it is hot add curry paste and stir well until fragrant. Stir in chicken stock, oyster sauce, sugar and salt. Mix well. Stir in chili, basil and fried catfish and cook until the fish absorb the flavors and moisture from the sauce.
Pour the hot catfish curry next to steamed rice and serve right away.
Cooknote: My sister coated her catfish with corn starch before frying. She likes it crunchy.
Thai Vegetarian Recipe Option: omit catfish and substitute it with 1/4 cup cut extra firm tofu and 1/4 sliced brown button mushroom. Use coconut milk instead of chicken stock© 2010 Pranee Khruasanit Halvorsen I Love Thai cooking