Total Time
30mins
Prep 10 mins
Cook 20 mins

This is a modification of a really wonderful recipe, Catfish Rounds Simmered in Turmeric-Flavored Coconut Sauce (Dtom Kem Gkati Bplah Doog) which is located here: http://www.thaifoodandtravel.com/recipes/turmcatcoc.html . I modified it to use ingredients which were more readily available to me. Fresh turmeric is available at indian groceries stores and Whole Foods (where I found it). Frozen stuff works well too and you can freeze the fresh stuff if you find it. The original recipe mentions the possibility of using 3 tsp. of powdered turmeric and add an extra 1/2 tsp. of sugar. I have not tried this and they mention that it won't be as good. I also cut down on the amount of fish sauce.

Ingredients Nutrition

Directions

  1. Smash turmeric with the flat blade of heavy knife.
  2. Cut the trimmed lemongrass stalks into two segments, and smash to bruise.
  3. Bruise shallots
  4. Add coconut milk, lemongrass, shallots and galanga to the pot, along with the salt and sugar.
  5. Heat over medium heat and slowly bring to a boil, stirring occasionally.
  6. Cook for 5 minutes to flavor the broth.
  7. Add fish pieces, return to a boil and add fish sauce.
  8. Simmer over low to medium heat uncovered for 10-15 minutes turning catfish occasionally.
  9. Serve warm over jasmine rice.

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