Laotian Catfish Curry

In Asian by Dave DeWittLeave a Comment

This curry recipe, collected by Richard Sterling in Laos, features the silky smooth paste typical of that cuisine. “Maceration of the curry paste ingredients is critical,” he observes. The ginger, he says, “is used for both its culinary and mystical value; in the currency of the spirit world it represents gold.”

Editor’s Note: This recipe and many other curries can be found in Dave DeWitt’s World of Curries. Click here to pick up a copy.

catfish curry recipe
Laotian Catfish Curry
Print Recipe
Servings
4 servings
Servings
4 servings
catfish curry recipe
Laotian Catfish Curry
Print Recipe
Servings
4 servings
Servings
4 servings
Instructions
  1. In a food processor or blender, combine the shallots, ginger, chiles, garlic, and galangal, and puree to a smooth paste.
  2. Bring the Coconut Milk to a boil in a wok, add the paste, reduce the heat slightly, and cook, stirring occasionally, for about 5 minutes. Add the tomato and the eggplant and cook for 5 more minutes.
  3. Add the catfish, beans, cilantro leaves, and fish sauce, and cook over medium heat for 10 minutes or until the beans are tender. The curry should be quite liquid, so add some water or fish stock if necessary.
  4. Serve garnished with the green onion.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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