For some people, comfort food is mac and cheese or chicken noodle soup…for me, it’s this curry. It’s finally getting cold here in the DC area and dishes like this ease the transition and warm you up from the inside out. Yellow curry is the Thai interpretation of Indian curry but the curry flavor is not as pronounced because it’s balanced out by turmeric, coriander and lemongrass. We found the yellow curry to be less spicy than red curry…it has the perfect level of spice to be pronounced but not overpowering. We topped our curry off with flaky seared catfish which was the perfect accompaniment for the milder curry. Best of all…this is easy enough to be a weeknight meal and comes together in about 30 minutes. Try this Thai comfort food on one of the cold winter nights ahead!
Meh, in this case Nathan’s beer pairing beat my wine pairing. The wine wasn’t bad…it just didn’t seem to have the body to stand up to the rich and spicy curry. It would be better as an aperitif or with any type of summery meal…salad, poultry or fish. It’s crisp and dry with notes of cherry, strawberry, plum and citrus.
Thai’s know where it’s at with their beer. They make them light and/or malty to go with their often spicy and rich cuisine. Our local beer store doesn’t have any thai beers that we haven’t already paired so I just went with a pilsner to emulate the nice light lagers that Thais drink. While this pilsner was getting dangerously close to a pale ale with the amount of hops that were in the beer it was still a great beer to wash down the curry.
Thai Yellow Curry with Catfish
1 large lime
1 tablespoon vegetable oil
1 cup chopped shallots
½ large red bell pepper, cut into 1/2-to 3/4-inch dice
½ large yellow bell pepper, cut into 1/2-to 3/4-inch dice
1 small zucchini or ½ large zucchini, cut into half rounds
1 ½ tablespoons minced peeled fresh ginger
1 ½ tablespoons Thai yellow curry paste (We used this one…it’s amazing!)
1 13 1/2- to 14-ounce can unsweetened coconut milk
1 tablespoon fish sauce (such as nam pla or nuoc nam)
4 catfish fillets, 4-5 ounces each
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh basil
- Zest one lime to get 1 ½ teaspoons of zest. Squeeze enough juice from the lime to measure 2 tablespoons.
- Heat oil in large saucepan over medium-high heat. Add chopped shallots, diced bell peppers, zucchini and minced ginger; sautè until shallots are tender and peppers and zucchini soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 ½ teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Gently stir in cilantro and basil.
- Meanwhile, season catfish fillets with salt and pepper. Heat nonstick skillet over medium to medium high heat and cook fillets for 3-4 minutes per side until browned and cooked through. Transfer fillets to the curry sauce and coat with the sauce. Plate and serve with a garnish of basil and cilantro.