I still remember the first time I tried a Thai-style catfish curry — it was on a rainy evening, and the mix of coconut milk with spicy curry paste felt like the hug I didn’t know I needed. Since then, this recipe has become one of my weeknight go-tos whenever I want something quick, cozy, and packed with flavor.
This curry balances everything beautifully: the creaminess of coconut milk, the bold kick of red curry paste, and the mild, delicate flavor of catfish. The best part? It comes together in under 40 minutes, and you can easily adjust it with whatever vegetables are sitting in your fridge.
Why This Catfish Curry is Worth Making
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Nutritious and Light: Catfish is naturally low in calories but high in protein and vitamins like D and B12. That means you can enjoy a full bowl without feeling too heavy.
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Budget-Friendly Alternative: Catfish (or swai, if you’re looking for a cheaper swap) is often more affordable than salmon or cod, making it great for families.
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Thai Takeout at Home: I can’t count how many times I’ve saved money by skipping delivery and making this instead. Honestly, with the red curry paste and coconut milk, it tastes just as good as the restaurant version.
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Flexible with Veggies: This curry is my excuse to use up leftover carrots, peppers, or even spinach before they wilt. Nothing feels wasted.
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Crowd Pleaser: The aroma of garlic, onions, and curry paste sizzling in the pan is enough to get my family lingering around the kitchen asking, “When is dinner ready?”
Ingredients You’ll Need
Here’s my personal take on the basics:
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Catfish fillets – I often use frozen fillets because they’re easier to store, but fresh is a treat when I find it at the market.
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Onion & Garlic – Don’t skimp here. Browning them until golden gives the curry a deeper, richer flavor.
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Green Chilies – Add one for mild heat, two if you like things fiery.
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Red Curry Paste – I usually reach for the Thai Kitchen brand because it’s consistent, but if you have a local Asian market, grab their fresh paste — the flavor is unbeatable.
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Coconut Milk or Cream – Coconut cream makes the curry richer and thicker, but I sometimes use coconut milk if that’s what I have on hand. Just never water it down.
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Spices – A little turmeric and red chili powder add warmth and brightness.
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Lime Juice – Fresh lime cuts through the richness and takes away any “fishiness.” Don’t skip it.
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Sugar & Salt – Sugar may sound odd, but it balances the spice and tang.
Vegetables I Love in This Curry: carrots, potatoes, poblano peppers. But honestly, bell peppers, spinach, kale, or even zucchini have all worked well for me when I’m cleaning out the fridge.
Best Fish Substitutes
While catfish has that soft, mild bite I enjoy, you can swap it with cod, haddock, bass, or flounder. Swai is a cheaper option and tastes similar, but I stick to catfish because it feels fresher and cleaner.
A vegetarian spin works beautifully too. Firm tofu (just cubed, not fried) soaks up the flavors like a sponge. Sometimes I add chickpeas when I want it to be extra filling without fish.
Cooking Tips I’ve Learned Over the Years
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The Curry Paste is King: Red curry paste is the soul of this dish. If you’ve only ever tried jarred versions, making your own someday with lemongrass and kaffir lime is worth it — though I admit I don’t always have time.
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Coconut Cream for Depth: Whenever I want that restaurant-style richness, I use coconut cream. It makes the sauce cling to the fish and veggies in the most comforting way.
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Cut Veggies Small: If I’m hungry and impatient (which is most nights), I slice potatoes and carrots thin so they cook quicker.
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Balance the Flavors: A tiny spoon of sugar and a squeeze of lime at the end bring harmony — spicy, savory, sweet, and tangy all at once.
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Fish-Friendly Trick: Lime juice isn’t just for taste — it truly helps remove any strong fish smell. I add it right before serving.
Make Ahead and Shortcuts
This curry tastes even better the next day once the flavors have had time to mingle. If I know I’ll be busy, I sometimes cook the curry base (onion, garlic, paste, coconut milk, and veggies) in the morning, then quickly pan-fry and add the fish later in the evening. That way, the fish stays tender and doesn’t overcook.
For a shortcut, frozen chopped vegetables are a lifesaver. They make this dish weeknight-friendly without sacrificing much taste.
Serving Ideas
Most nights, I ladle this curry generously over steaming hot jasmine rice — the coconut milk seeps into the rice, and it’s just perfect.
If I want something different, I’ll pair it with warm naan or crusty bread to scoop up the sauce. And for a little freshness, a quick cucumber salad with vinegar and sugar balances the richness.
How to Store Leftovers
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Fridge: Store in an airtight container for up to 3 days. The sauce thickens overnight, which I love.
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Freezer: This curry actually freezes well — just don’t overcook the fish before freezing. Reheat gently on the stovetop.
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Reheating Tip: Add a splash of water or coconut milk when reheating to loosen up the sauce.
FAQs
Can I use canned coconut milk?
Yes, I always do. Just make sure to shake the can before opening so the cream and water are blended.
Will other curry pastes work?
Green curry paste works, but the flavor is sharper and less creamy. Red paste is my personal favorite with catfish.
Is catfish safe for kids?
Yes, catfish is mild and low in mercury, which makes it a good option for family meals.
Can I make this less spicy?
Skip the green chilies and halve the curry paste. The coconut milk will mellow the flavor.
What if my curry turns out too thin?
Simmer uncovered for a few more minutes, or stir in an extra spoon of coconut cream.
Catfish Curry Recipe with Coconut Milk
A comforting and flavorful Thai-inspired catfish curry simmered in rich coconut cream and fragrant spices.
Ingredients
- Catfish fillets (2, cut into chunks)
- Coconut cream (½ cup)
- Potato (1, peeled and cubed)
- Carrot (1, sliced)
- Poblano pepper (½, chopped)
- Red onion (½, chopped)
- Garlic cloves (5, minced)
- Water (1 cup)
Seasonings:
- Red curry paste (3 tsp, divided)
- Salt (1 tsp, adjust to taste)
- Sugar (1 tsp)
- Chili powder (½ tsp, optional)
- Turmeric (¼ tsp, optional)
Instructions
- Warm a tablespoon of oil in a pan over medium heat, then sauté the onion and garlic until softened and lightly golden.
- Stir in two teaspoons of red curry paste and let it bloom in the oil before adding the catfish pieces. Cover and allow the fish to gently cook for a few minutes.
- Toss in the potato, carrot, and poblano pepper. Pour in the coconut cream and water, making sure the vegetables are just covered.
- Mix in the remaining teaspoon of curry paste along with salt and sugar. Cover the pan again and cook over medium-high heat until the potatoes and carrots are tender.
- Once everything is cooked through, switch off the heat and finish with a squeeze of fresh lemon or lime juice for brightness. Serve hot with steamed rice and enjoy the creamy, spicy flavors!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 280Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 47mgSodium 623mgCarbohydrates 38gFiber 5gSugar 12gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Thai-style catfish curry has become one of my comfort meals. It’s quick enough for weeknights but flavorful enough for a weekend dinner with friends. Every bowl reminds me why I love cooking at home — the smell of garlic and curry paste in the pan, the satisfaction of using up the veggies in my fridge, and the first spoonful of warm, coconut-rich curry over rice. If you try this, I hope it brings the same comfort to your table as it does to mine.
