Thai Curry With Catfish And Crab Recipe

Jul 17, 2013 12:01 pm

Some like Thai curry hot, others like it hotter

Photo: Björn Tesch
Photo: Björn Tesch
Pair this Thai curry with a creamy, sweet ale to offset its heat.

We got our hands on one of the best fish cookbooks we've encountered in recent memory, authored by two of Sweden's best-known chefs. What you'd never be able to tell from the cover is how rock-crazy these guys are — their "pairings" encourage you to listen to the White Stripes, Kiss, Smashing Pumpkins and the Beatles (among others) while you prepare a spectacular fish dish, like this Thai curry with catfish and crab.

Okay, we might as well say it: Thai curry should be hot. You can then debate whether it should be hot as hell or just make you a bit thirsty. It's trial and error to be honest, but remember — you can always add heat afterwards, the other way around is a bit trickier.

Reprinted with permission from Seafood



Curry base
1 tablespoon cooking oil
1 stalk lemongrass, crushed
6 kaffir lime leaves
1 garlic clove, chopped
1-2 tablespoons green curry paste (depending on how much heat you are after)
1 teaspoon turmeric
1 1/2 tablespoons fish sauce
1/2 tablespoon honey
2 cans coconut milk
1 tablespoon lime juice
1/2 red chili
1 pound catfish, cut into pieces
8 crab claws
1 tablespoon cooking oil
1 cup okra, cut down the middle (strange vegetable so can be omitted)
1/2 zucchini, cut into pieces
1 carrot, peeled and cut into sticks
1 bunch cilantro or sweet basil

For the curry base:

  1. Fry the lemongrass, lime leaves, garlic, turmeric and curry paste in the oil. Add the coconut milk and the rest of the ingredients and cook for 10 minutes.

For the sides:

  1. Fry the vegetables in the oil. Add the fish and crab claws and salt to taste. Add the curry base and bring to a boil. Finish off with the herbs.

Check out these Thai recipes on Food Republic:

Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
45 minutes
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