Catfish Green Curry

Catfish and Asian seasonings? Absolutely! Curry paste, ginger, lime and a touch of heat contrast deliciously with the distinctive flavor of catfish. While the stew’s only mildly spicy, feel free to adjust the amount of Thai chiles you use.

    Ingredients
  • 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)**
    Directions
  1. 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.
  2. 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.
  3. Add catfish and snap peas. Simmer until catfish is tender and the flesh turns white, about 5 minutes.
  4. Meanwhile, place noodles in a large pot. Pour boiling water over them to cover; let sit for 10 minutes. Drain and set aside.
  5. Serve curry over noodles; garnish with remaining cilantro.

TIPS
*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.

4 servings


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