Back to Recipe Menu

Kari Trey (Catfish soup-curry)


  • Heat a little oil in a wok (or large heavy-bottomed pan) and briefly sauté the chillies, shallots, lemongrass and ginger until softened, regularly stirring.
  • Then add the curry paste and shrimp paste. Stir and mash to toast the spices.
  • Add the coconut cream, 1 cup water, the stock, sugar, fish sauce, lime juice and kaffir lime leaves. Stir well and bring to the boil. Then turn down the heat and simmer for about 10 mins, whisking now and again.
  • At the same time, blanch the noodles until soft. Then rinse under cold water and drain.
  • Add the noodles to the wok, together with the fish and coriander. Stir well and briefly cook until the fish is ready. Taste the sauce for seasoning.
  • Serve in individual bowls.


  • vegetable oil
  • 2 small red chillies, chopped
  • 4 shallots (or ½ large red onion), sliced
  • 2 lemongrass stalks, white part only, smashed & sliced
  • 3 cm piece of ginger, julienned
  • 2 tbsp Cambodian (or Thai) curry paste
  • 1 heaped tspn shrimp paste
  • 600 ml coconut cream
  • 1 cup chicken (or vegetable) stock
  • 1 tbsp shaved palm (or soft brown) sugar
  • 3 tbsp Asian fish sauce
  • 1½ tbsp fresh lime juice
  • 6 kaffir lime leaves
  • 1 packet Cambodian (or vermicelli) noodles
  • 900 gm skinless catfish (or any other steaky fish), boned & cubed
  • 2 heaped tbsp roughly chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm