{"id":6742,"date":"2021-03-02T18:35:29","date_gmt":"2021-03-02T18:35:29","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=6742"},"modified":"2023-01-23T11:17:03","modified_gmt":"2023-01-23T18:17:03","slug":"laotian-catfish-curry","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2021\/03\/02\/laotian-catfish-curry\/","title":{"rendered":"Laotian Catfish Curry"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5944\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2b.jpg\" alt=\"\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2b.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Seafood-News-2b-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<p><span class=\"Apple-style-span\">While this Laotian catfish curry recipe goes great with said fish, other similar fishies would work well with the curry also. This <a href=\"https:\/\/www.seafood-harvest.com\/?s=recipe\">recipe<\/a> and others can be found in Dave DeWitt&#8217;s book, <a href=\"https:\/\/www.dave-dewitt.com\/digital-bookstore\/\">A World of Curries<\/a>.<\/span><\/p>\n<h2><strong>Ingredients<\/strong><\/h2>\n<ul>\n<li><span class=\"Apple-style-span\">6 shallots, peeled<\/span><\/li>\n<li><span class=\"Apple-style-span\">1 2-inch piece of ginger, peeled<\/span><\/li>\n<li><span class=\"Apple-style-span\">3 small fresh red chiles, such as serranos, stems removed<\/span><\/li>\n<li><span class=\"Apple-style-span\">5 cloves garlic<\/span><\/li>\n<li><span class=\"Apple-style-span\">1 2-inch piece galangal, peeled<\/span><\/li>\n<li><span class=\"Apple-style-span\">2 cups thick coconut milk<\/span><\/li>\n<li><span class=\"Apple-style-span\">1 tomato, peeled and chopped<\/span><\/li>\n<li><span class=\"Apple-style-span\">1 smalled eggplant, peeled and diced<\/span><\/li>\n<li><span class=\"Apple-style-span\">1 pound catfish, cut into large chunks<\/span><\/li>\n<li><span class=\"Apple-style-span\">1\/2 pound green beans, cut into 1-inch sections<\/span><\/li>\n<li><span class=\"Apple-style-span\">2 tablespoons minced cilantro<\/span><\/li>\n<li><span class=\"Apple-style-span\">1 teaspoon fish sauce (nam pla)<\/span><\/li>\n<li><span class=\"Apple-style-span\">Water or fish stock, if needed<\/span><\/li>\n<li><span class=\"Apple-style-span\">Cilantro leaf for garnish<\/span><\/li>\n<li><span class=\"Apple-style-span\">Nigella seeds for garnish<\/span><\/li>\n<\/ul>\n<h2><strong>Instructions<\/strong><\/h2>\n<ol>\n<li><span class=\"Apple-style-span\">In a food processor, combine the shallots, ginger, chiles, garlic, and galangal and puree to a smooth paste.<\/span><\/li>\n<li><span class=\"Apple-style-span\">Bring the coconut milk to a boil in a wok, add the paste, reduce the heat slightly, and cook, stirring occasionally, for about 5 minutes.\u00a0 Add the tomato and eggplant and cook for five more minutes.<\/span><\/li>\n<li><span class=\"Apple-style-span\">Add the catfish, beans, cilantro, and fish sauce, and cook over medium heat for ten minutes, or until the beans are tender.\u00a0 The curry should be quite liquid, so add some water or fish stock if necessary.<\/span><\/li>\n<li><span class=\"Apple-style-span\">Serve garnished with the green onion.<\/span><\/li>\n<\/ol>\n<div class=\"level__left\">\n<div class=\"level__item\">\n<div class=\"js-copy-attribute-content photo-page__adp-cta__container__attribution\">Photo by <strong><a href=\"https:\/\/www.pexels.com\/@max-griss-16866522?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Max Griss<\/a><\/strong> from <strong><a href=\"https:\/\/www.pexels.com\/photo\/food-plate-healthy-dinner-6409602\/?utm_content=attributionCopyText&amp;utm_medium=referral&amp;utm_source=pexels\">Pexels<\/a><\/strong><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>While this Laotian catfish curry recipe goes great with said fish, other similar fishies would work well with the curry also. This recipe and others can be found in Dave DeWitt&#8217;s book, A World of Curries.<\/p>\n","protected":false},"author":5,"featured_media":6745,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[46,91,50],"tags":[325,326,324],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6742"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=6742"}],"version-history":[{"count":3,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6742\/revisions"}],"predecessor-version":[{"id":6746,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/6742\/revisions\/6746"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/6745"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=6742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=6742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=6742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}