Steamed Thai Red Curry Catish

Steamed Thai Red Curry Catish

Steamed Thai red curry catfish is a dish that reflects the rich culinary traditions of Thailand, particularly its use of fresh ingredients and bold flavors. The origins of this dish can be traced to the broader context of Thai cuisine, which is known for its balance of sweet, sour, salty, and spicy elements.

 Thai cooking emphasizes the use of fresh herbs and spices, including lemongrass, galangal, and kaffir lime leaves, which are essential in many curry dishes. The use of red curry paste, made from red chilies, garlic, and other spices, is a hallmark of Thai red curries.

 Catfish is a popular ingredient in Thai cooking, especially in regions with abundant freshwater sources. It is often chosen for its firm texture and ability to absorb flavors, making it ideal for curries.

 Steaming is a common cooking technique in Thai cuisine, preserving the natural flavors and nutrients of the fish. This method is particularly favored for its health benefits and because it allows the dish to retain moisture and tenderness.

Overall, steamed Thai red curry catfish is a delicious fusion of local ingredients and traditional cooking methods, showcasing the vibrant flavors that characterize Thai food.

Ingredients

2 catfish fillets

Sea salt, to taste

Pepper, to taste

1-2 lime leaves (optional)

Fresh cilantro or basil, for garnish

2 tablespoons red curry paste

1 can (400 ml) coconut milk

1 tablespoon fish sauce

1 tablespoon sugar (palm sugar is ideal)

Juice of 1 lime

1-2 Thai bird chilies (sliced, optional for heat)

Vegetables of your choice 

Instructions

Rinse the catfish fillets and pat them dry. Season lightly with salt and pepper.

In a saucepan over medium heat, combine the red curry paste and a bit of coconut milk. Stir for a couple of minutes until fragrant.

Gradually add the remaining coconut milk, fish sauce, sugar, and lime juice. Stir until the sugar dissolves. Adjust seasoning to taste. If you like it spicy, add sliced bird chilies.

Place the seasoned catfish fillets on a heatproof plate. Pour some of the red curry sauce over the fish.

If using lime leaves, place them on top of the fish for extra flavor.

Set up a steamer or a pot with a steaming rack. Fill with water and bring to a simmer.

Place the plate with the catfish on the steaming rack and cover. Steam for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Once cooked, carefully remove the plate from the steamer. Serve the catfish with the remaining red curry sauce and garnish with fresh cilantro or basil.

Accompany with steamed jasmine rice or noodles.

Enjoy your delicious steamed Thai red curry catfish!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.

Steamed Thai Red Curry Catfish