Catfish Curry with Cumin Leaves
Catfish Curry with Cumin Leaves is a signature menu of Southern Thailand and is widely popular in every part of the region. With the unique flavor of yellow curry mixed with the spiciness of cumin leaves, this makes this menu so delicious which you can't stop eating!

INGREDIENTS
Cock Yellow Curry Paste (as desired)
400ml Cock Can Coconut Milk
500g catfish (cut into bite size)
100g cumin leaves
½ tbsp palm sugar
1 tsp fish sauce
red chili (as desired)
HOW TO COOK
1. Add Cock Can Coconut Milk into the pot and boil over medium heat.
2. Add Cock Yellow Curry Paste, stir to combine with the coconut milk, and wait until boiling.
3. Then, add the catfish and stir until the catfish is cooked.
4. Season with palm sugar, and fish sauce, then add red chili as desired.
5. Wait until boiling again, about 5-7 minutes, then add the cumin leaves and stir well.
6. Turn off the heat, pour into a bowl, and serve immediately!
FROZEN TARO PASTE FROZEN RUGBY FISH BALLS SRIRACHA CHILLI SAUCE (STRONG) CHILLI PASTE WITH HOLY BASIL LEAVES (KAPRAO) INSTANT HOT & SOUR PASTE (TOM YUM) FROZEN GLUTINOUS RICE WITH JACKFRUIT (KHAO TOM MUD)