This Bangkok night market favorite pairs crispy fried catfish with a bold, aromatic dry curry. The curry paste is made from galangal, lemongrass, dried chili, and fingerroot, then cooked with coconut milk and fish sauce for depth. Finished with kaffir lime leaves, Thai eggplant, young peppercorns, and Thai basil, the dish delivers layers of heat and herbaceous flavor.
Rockville MD
Thai Chef
Catfish Dry Curry
Catfish / Galangal / Lemongrass / Dried chili / Fingerroot / Thai chili pepper / Red onion / Garlic / Black pepper / Turmeric / Coconut milk / Fish sauce / Kaffir lime leaf / Thai eggplant / Red pepper / Young peppercorn
Signature Dish
From Prep to Plate
Host Seth Tillman heads to Thai Chef in Rockville, Maryland to experience their dry catfish curry. As he discovers, a dry Thai curry is all about bold flavor without heavy sauce — and this crispy catfish version delivers on every level. Starting with a fresh curry paste made from galangal, lemongrass, fingerroot, Thai chilies, and aromatics, this dish comes together fast in a hot wok. The catfish stays perfectly crispy, coated in just enough curry to bring heat, earthiness, and brightness in every bite. With Thai eggplant, kaffir lime leaf, baby peppercorns, and basil, this is a vibrant, traditional dish that shows how powerful simple technique and fresh ingredients can be.
When I take a bite of the catfish dry curry at Thai Chef ... flavor and texture bombs detonate.
David Hagedorn, Bethesda Magazine
