Thai Curry With Catfish And Crab Recipe
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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.
Thai Curry With Catfish And Crab Recipe
Prep Time
20
minutes
Cook Time
45
minutes
Servings
0
servings
Ingredients
- 1 tablespoon cooking oil
- 1 stalk lemongrass
- 6 kaffir lime leaves
- 1 garlic clove
- 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
- 8 crab claws
- 1 tablespoon cooking oil
- 1 cup okra
- 1/2 zucchini
- 1 carrot
- 1 bunch cilantro or sweet basil
- salt
Directions
- 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.
- 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.
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