- 1 tablespoon vegetable oil
- 1 green pepper, sliced
- 7 Thai chiles
- 1 yellow onion, sliced
- 2 cups ½-inch pieces sweet potato
- 5 cloves garlic, coarsely chopped
- 2 tablespoons fresh ginger, coarsely chopped
- 1 piece lemon grass (optional)
- ½ teaspoon kosher salt
- Zest and juice of one large lime
- 3 oz. green curry paste (such as Thai brand)
- 1 13.6-oz. can coconut milk (regular or light)
- 2 ½ cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon ponzu*
- 1 cup packed cilantro leaves, divided
- 1 lb. catfish, cut in 1-inch pieces
- 1 cup snap peas
- 6 oz. cellophane noodles (also called bean thread)**
- In large pot, heat oil over high heat until hot. Add green pepper, Thai chiles, onion, sweet potato, garlic, ginger and optional lemon grass. Season with salt. Cook about 5 minutes, stirring occasionally, until lightly caramelized.
- Add lime zest and juice, curry paste, coconut milk, chicken broth, fish sauce, ponzu and half the cilantro. Stir; bring to a boil. Reduce heat; simmer 10 to 15 minutes.
- Add catfish and snap peas. Simmer until catfish is tender and the flesh turns white, about 5 minutes.
- Meanwhile, place noodles in a large pot. Pour boiling water over them to cover; let sit for 10 minutes. Drain and set aside.
- Serve curry over noodles; garnish with remaining cilantro.
*Ponzu is a sauce popular in Japanese cuisine. It typically contains Rice wine and vinegar, fish flakes and ponzu, a citrus fruit. You can find it in the ethic aisle of supermarkets or in ethnic food stores.
**Cellophane or bean thread noodles are made from mung bean starch and water. When cooked, they have a chewy texture and look glassy or transparent. Look for them in ethnic food stores or the ethnic aisle of supermarkets.