Southern Thai Sour Curry with Pickled Bamboo Shoots and Catfish

Name: Southern Thai Sour Curry with Pickled Bamboo Shoots and Catfish
Total time: 1800 s
Yield: Serves 10 servings
Ingredients: 2.2 lbs catfish, sliced into steaks (1 kg); 1.1 lbs pickled bamboo shoots (1/2 kg); Juice of 3 limes; 3.5 oz mixed Thai bird’s eye chilies, wild chilies, and Karen chilies (100 grams); 1 piece fresh turmeric root; 2 heads garlic; 1 teaspoon salt; 2 tablespoons shrimp paste

สมชาย สุวรรณวัฒน์ @cook_11807388

นนทบุรี

This is another signature dish from Southern Thai cuisine.

สมชาย สุวรรณวัฒน์ @cook_11807388

นนทบุรี

This is another signature dish from Southern Thai cuisine.

Saved

Ingredients

30 minutes

Serves 10 servings

2.2 lbscatfish, sliced into steaks (1 kg)
1.1 lbspickled bamboo shoots (1/2 kg)
Juice of 3 limes
3.5 ozmixed Thai bird’s eye chilies, wild chilies, and Karen chilies (100 grams)
1 piecefresh turmeric root
2 headsgarlic
1 teaspoonsalt
2 tablespoonsshrimp paste

Saved

Steps

30 minutes

1

Rinse the catfish thoroughly to remove all blood.
2

Boil the pickled bamboo shoots until boiling, then transfer them to cold water. Squeeze out the excess water.
3

Pound or blend the chilies, garlic, turmeric, and salt together until fairly smooth (if using a blender, add just enough boiled water to cover the chilies). Once the paste is smooth, add the shrimp paste and blend or pound again until combined.
4

Pour the curry paste into a pot. Add enough water to fill about one-third of the pot and bring to a boil. Once boiling, add the pickled bamboo shoots and boil again.
5

Add the catfish pieces one at a time, spreading them evenly in the pot (do not stir). When the curry comes back to a boil, taste and adjust the flavor (it should be sour from the bamboo shoots, salty from the salt and shrimp paste). Season with lime juice and salt to achieve a sour, salty, and spicy taste. The dish is now ready.