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.