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Crispy Catfish & Spicy Vegetable Curry
with Charred Lime
50 MIN
2 Servings
From the Test Kitchen
This recipe livens up hearty vegetables with red curry paste—a concentrated combination of hot chiles and aromatics like lemongrass and galangal, a ginger relative. We're enhancing those flavors with some unique citrus elements. A fresh makrut lime leaf infuses the curry with lightly floral notes (you’ll remove the leaf after cooking), while charred lime, or lime cooked in a pan to caramelize its cut surface, adds a hit of complex acidity when squeezed over the vegetables and crispy catfish.
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NutritionPER SERVING
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Calories780 Cals (est.)
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ingredients
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the cilantro leaves and stems.
2
Start the curry:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 12 to 14 minutes, or until lightly browned and softened. Season with salt and pepper. Add the carrots, garlic, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined.
3
Finish the curry:
To the pan, add the coconut milk (shaking the can just before opening), sugar, lime leaf, bok choy, and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until the bok choy leaves have wilted and the liquid is slightly thickened. Turn off the heat. Carefully remove and discard the lime leaf. Stir in the lime zest and season with salt and pepper to taste.
4
Char the lime:
While the curry cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the lime halves, cut side down, and cook 2 to 3 minutes, or until charred. Transfer to a work surface and let cool. Wipe out the pan.
5
Coat & cook the catfish:
While the curry continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Plate your dish:
Divide the finished curry between 2 bowls. Top with the cooked catfish fillets. Garnish with the charred lime halves and cilantro. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; thinly slice into rounds. Peel and roughly chop the garlic. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Halve the lime crosswise. Roughly chop the cilantro leaves and stems.
2
Start the curry:
In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and cook, stirring occasionally, 12 to 14 minutes, or until lightly browned and softened. Season with salt and pepper. Add the carrots, garlic, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined.
3
Finish the curry:
To the pan, add the coconut milk (shaking the can just before opening), sugar, lime leaf, bok choy, and ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 11 to 13 minutes, or until the bok choy leaves have wilted and the liquid is slightly thickened. Turn off the heat. Carefully remove and discard the lime leaf. Stir in the lime zest and season with salt and pepper to taste.
4
Char the lime:
While the curry cooks, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the lime halves, cut side down, and cook 2 to 3 minutes, or until charred. Transfer to a work surface and let cool. Wipe out the pan.
5
Coat & cook the catfish:
While the curry continues to cook, place the flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Thoroughly coat 1 side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 5 to 7 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
6
Plate your dish:
Divide the finished curry between 2 bowls. Top with the cooked catfish fillets. Garnish with the charred lime halves and cilantro. Enjoy!
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