An aromatic Thai-inspired stir-fry that brings together crispy catfish, fiery curry paste, and fresh herbs. This bold, colorful dish is layered with textures and flavors, offering a perfect balance of heat, sweetness, and savory depth. With each bite, you’ll experience the crackle of fried basil, the richness of golden catfish, and the unmistakable fragrance of red curry mingled with kaffir lime.

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Ingredient Breakdown

Catfish takes center stage in this recipe for its delicate flavor and firm texture, ideal for pan-frying. When cooked just right, its flaky interior contrasts beautifully with its golden exterior. The red curry paste is the flavor engine—aromatic, spicy, and filled with Thai herbs that awaken the senses. Adjusting the amount used lets you fine-tune the intensity to match your preference.

Thai basil adds peppery brightness and is used two ways here—fried for a crispy topping and fresh to infuse the sauce. Krachai, a lesser-known rhizome related to ginger, offers a pungent, earthy depth. If unavailable, a blend of ginger and galangal can deliver a similar note. Kaffir lime leaves lend a citrusy aroma that sharpens the overall flavor profile.

The sauce—made from a mix of oyster sauce, fish sauce, and sugar—creates a savory-sweet balance. The sugar can be tailored using whatever’s on hand, be it palm sugar, honey, or agave, each contributing a subtle variation in sweetness. Fresh chilis bring the heat, while water or stock ensures the sauce stays smooth and coats every component.

Step-by-Step Cooking Method

Begin with the basil. Heat a portion of oil over medium heat and fry the basil leaves briefly until they become translucent and crisp. Be careful not to burn them—timing is key. Remove them immediately and set aside on paper towels to drain. Frying in batches prevents overcrowding and helps maintain a consistent temperature for the perfect crunch.

In a small bowl, combine the fish sauce, oyster sauce, and sugar until dissolved. This sauce will later unify all the flavors, so make sure it’s well mixed and ready.

Now it’s time to cook the catfish. Heat oil in a wide skillet over medium-high heat. Gently place the catfish pieces in the pan without disturbing them. Let each side cook for 3 to 4 minutes until golden brown. Avoid flipping too soon to prevent the fillets from breaking apart. Once both sides are crisp, transfer them to a paper towel-lined plate and set aside.

Without washing the pan, add a tablespoon of oil and reduce the heat slightly. Drop in the red curry paste and stir it vigorously to prevent burning. After about a minute, the aroma will deepen and the paste will begin to sizzle. Stir in the finely chopped krachai and thinly sliced kaffir lime leaves with a splash of water, allowing the mixture to simmer and thicken into a flavorful sauce base.

Next, pour in the pre-mixed sauce and toss in the chili slices. Add more water if needed to loosen the sauce. Stir in the fresh Thai basil leaves and let them wilt into the curry. Taste the sauce at this stage and adjust the seasoning if desired.

Finally, return the catfish to the skillet and gently spoon the sauce over each piece. Let it simmer briefly so the fish absorbs all the flavors. A final splash of water helps ensure the sauce stays silky and coats the fillets evenly. Once done, remove from heat and get ready to serve.

Recipe Tips

Best practices for frying delicate fish without breakage:
Use a non-stick pan or well-seasoned skillet, and resist flipping the fillets too soon to help them form a stable crust.

How to control the spice level while preserving flavor:
Start with one tablespoon of curry paste and add more in increments. You can also remove chili seeds or reduce the amount used.

Proper oil temperature for basil leaves to crisp, not wilt:
Medium heat works best—hot enough to sizzle but not so high that the leaves burn within seconds.

When to add water or stock to prevent sauce from drying out:
Add water a tablespoon at a time once the curry paste begins to stick or thicken too quickly. This keeps the sauce smooth and pourable.

Why layering the ingredients in stages makes a difference:
Staggering the additions lets each element cook properly and infuse the dish at the right moment, creating a more flavorful and well-balanced result.

What to Serve With This Recipe

Jasmine rice is the classic companion to this stir-fry, its delicate fragrance soaking up the vibrant sauce with each bite. Sticky rice also makes a great pairing, especially for a heartier feel. On the side, a cool cucumber salad tossed with lime juice and fresh herbs cuts through the heat and richness.

Green papaya salad adds a crunchy, tangy component that brings freshness to the plate. To round out the meal, serve with a chilled glass of Thai iced tea or a tall coconut water—both offering refreshment to balance the spicy and savory tones of the dish.

Creative Twists and Ingredient Swaps

For those looking to switch things up, try using shrimp or tofu in place of catfish. Shrimp brings sweetness and a quick cook time, while tofu absorbs the sauce beautifully for a plant-based twist.

Adding vegetables like eggplant, bell peppers, or long beans offers more texture and color while increasing the dish’s nutritional value. Stirring in a splash of coconut cream near the end creates a richer, creamier sauce that mellows the heat.

To enhance texture and presentation, consider topping with crushed peanuts, toasted sesame seeds, or fried shallots. A sprinkle of fresh cilantro or mint can also provide an herbal lift.

Frequently Asked Questions

Can I use frozen catfish or another type of fish?
Yes, frozen catfish works well—just thaw it completely and pat it dry before frying. You can also substitute with tilapia, snapper, or cod.

How do I store leftovers and reheat without drying the fish?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan over low heat with a splash of water or stock to loosen the sauce.

Is it possible to make the sauce ahead of time?
Absolutely. You can prepare the curry base and sauce mixture in advance and refrigerate for up to 3 days. Just reheat before adding the protein.

Can I skip the basil leaves or use a different herb?
While Thai basil adds a signature flavor, you can use sweet basil or even a mix of mint and cilantro for a different but refreshing take.

A quick yet impressive dish that captures the essence of Thai street food—this spicy catfish stir-fry is bursting with flavor, ideal for both weeknight dinners and special meals. With its irresistible aroma and bold taste, it’s sure to become a go-to favorite. Each element, from the crispy herbs to the velvety sauce, comes together to create a dish that’s both comforting and exciting.

Ingredients

⅓ cup oil, divided
1 pound catfish, cut into 4×3-inch pieces
1–3 tablespoons red curry paste (adjust to taste)
1 ½ tablespoons oyster sauce
1–2 teaspoons fish sauce
2 tablespoons sugar (white, palm, brown, honey, or agave)
1 tablespoon kaffir lime leaves, thinly sliced
1 cup Thai basil leaves for stir-frying
About 20 Thai basil leaves for frying
2 tablespoons krachai, finely chopped (or substitute with 1 tablespoon each of ginger and galangal)
1 large red Serrano chili, seeds removed (Jalapeños also work)
Water as needed, up to ⅓ cup (or use unsalted stock for extra depth)

Instructions

Begin by preparing the crispy basil garnish. Heat a portion of the oil in a skillet over medium heat. Working in batches, fry the basil leaves for about 30 seconds on each side until they turn a vivid green and crisp up. Carefully remove them with a slotted spoon and transfer to a paper towel-lined plate to cool. Avoid overcrowding the pan to ensure even frying.

In a small bowl, mix together the fish sauce, oyster sauce, and sugar. Stir until the sugar dissolves and set the sauce aside.

Using a large frying pan set over medium-high heat, add oil and gently lay in the catfish pieces. Fry each side for 3 to 4 minutes until golden and crisp at the edges. Avoid moving the fillets too early to keep them intact. Once cooked through and lightly browned, transfer the fish to a paper towel-lined plate to rest.

Wipe out the pan using paper towels if there are large pieces of leftover fish, but no need to clean it completely. Add a fresh tablespoon of oil and return the pan to medium-high heat. Drop in the red curry paste, breaking it apart with a spatula, and stir continuously for about a minute until it becomes fragrant and sizzles. Use your range hood fan, as the aroma will be intense.

Stir in the chopped krachai and sliced kaffir lime leaves along with 2 tablespoons of water. Allow it to simmer for another minute, letting the sauce begin to thicken. This forms the flavor-packed base for the dish.

Pour in the prepared sauce mixture and sliced chilis. Add a bit more water (1–2 tablespoons) if the paste starts to dry out. Toss in the fresh Thai basil leaves and stir well for about a minute to infuse the sauce. Taste and adjust seasoning if needed.

Finally, return the catfish to the pan. Gently fold it into the sauce, spooning the spicy mixture over each piece to coat. If needed, add another splash of water to loosen the sauce. Cook for one final minute, then turn off the heat.

Serve immediately with warm jasmine rice. Garnish the dish with crispy fried basil leaves, thin cucumber slices, and fresh lime wedges for brightness. Every forkful delivers bold Thai flavors, rich with heat, herbs, and a subtle sweetness.