Southern Thai Curry with Catfish and Betel Leaves

Name: Southern Thai Curry with Catfish and Betel Leaves
Yield: Serves 2 servings
Ingredients: 7 –10 oz catfish (200–300 grams); 2 –3 tablespoons Southern Thai curry paste; 1/2 tablespoon shrimp paste; 1 1/2 –2 cups roughly chopped betel leaves (about 35–50 grams); 1 cup coconut cream (about 240 ml); 1 1/2 cups coconut milk (about 360 ml); 1 –2 ladles fish sauce (about 2–4 tablespoons); 1/2 teaspoon sugar

Tiwa Tiangpa @Exploded

กรุงเทพมหานคร

I was craving Southern Thai curry with betel leaves and crab, but didn’t want to order out. So I tried making it myself, using catfish instead.

Tiwa Tiangpa @Exploded

กรุงเทพมหานคร

I was craving Southern Thai curry with betel leaves and crab, but didn’t want to order out. So I tried making it myself, using catfish instead.

Saved

Ingredients

Serves 2 servings

7–10 oz catfish (200–300 grams)
2–3 tablespoons Southern Thai curry paste
1/2 tablespoonshrimp paste
1 1/2–2 cups roughly chopped betel leaves (about 35–50 grams)
1 cupcoconut cream (about 240 ml)
1 1/2 cupscoconut milk (about 360 ml)
1–2 ladles fish sauce (about 2–4 tablespoons)
1/2 teaspoonsugar

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Steps

1

Slice the catfish into rounds. Rub with salt, then rinse 2–3 times to remove the slime.
2

Stack the betel leaves, roll them up lengthwise, and slice crosswise into rough strips about 1/4 inch (1/2 cm) thick.
3

Heat over medium. Add 1/2 cup coconut cream and stir in the curry paste mixed with shrimp paste. Sauté until fragrant, then add the remaining coconut cream. (Be careful not to let the coconut cream separate.)
4

Once it comes to a boil again, add the catfish and stir-fry until almost cooked. Then add the remaining coconut milk.
5

Bring to a boil again, then add the betel leaves. After a moment, season to taste with fish sauce for saltiness and spiciness, and add a little sugar to balance the flavors. Cook until the betel leaves are tender, then turn off the heat.
6

You can substitute other proteins, such as river snails or crab.