Yellow catfish curry

Perfectly pillowy and flakey catfish in the simplest spicy yellow curry to warm you right up. Packed with peppers and herbs, this recipe will wow your dinner guest!

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Prep:

• Prep time: 10 minutes

• Cook time: 20 minutes

Ingredients:

Fried catfish

• 1 lb catfish fillet

• 3 tbsp cornflour

• 1/2 cup oil

Curry

• 1 green bell pepper(sliced)

• 1/2 small onion(chopped)

• 2 tbsp lemongrass or one stalk (optional)

• 1 can Maesri yellow thai curry

• 1 16 oz coconut milk

• 2 roma tomatoes(chopped)

• 1 cup basil

Recipe:

Fried Catfish:
After cutting the catfish fillet into the desired size, mix the cornstarch and catfish chunks until they’re evenly coated. In a skillet, heat 1/2cup of oil and cook for 4 minutes until lightly browned over medium heat (Flip every minute). Remove the catfish when done and place it on a paper towel to cool.

Frying the catfish in cornstarch is an extra step but really makes the difference in how the coating soak up the curry. This step also binds the fish and stops it from turning into a flakey mess.

Yellow Curry:
Heat a wok or pot on high heat. Add two tablespoons of oil, and sauté the onion, lemongrass, and peppers, you’ll know you’re done when the onions turn translucent. Add the curry paste (Maesri is my fave brand of Thai curry), and cook for another minute. Add the tomatoes to create the base for your curry, this gives the curry its full-bodied tart yumminess! Stir the whole time. You’ll know your base is done when the tomatoes breakdown.

Time to add the coconut milk and bring the curry to a boil. Depending on your consistency preference, you can add water or reduce it further. Finally, add the catfish and half of the chopped basil. Fold it all in, so you don’t end up breaking apart the fish! You’re done! It’s SO easy!

Garnish with basil and serve with jasmine rice!

Tag me on Instagram with #nommygod, so I can see your yummy creations!