Chili Duck Thai Catfish with Snap Peas

There is a small Thai restaurant I went to often on Boylston St. in Boston, the Chili Duck, that serves the best catfish dish. These crispy seared catfish with Thai-flavored vegetables brought back memories of Bancock. Funny how aromas, like music, bring back strong memories...4 catfish fillets
1 package fresh snap peas, about 12 oz
1 large carrot, peeled and sliced
1 red pepper, sliced
2 cloves garlic, minced
1/2-inch fresh ginger, minced
1 can coconut milk
1 Tbsp Thai red curry paste
1 Tbsp Nam Pla, Thai fish sauce
1/2 tsp red pepper flakes
1 lime, quartered

Sauté the carrot and pepper in a skillet in a bit of canola oil over medium heat. Meanwhile, heat a large non-stick skillet with a bit of canola oil, until the oil shimmers hot. Slip in the catfish and sauté over high heat to brown each side well. Flip the fillets carefully half way through (about 2 minutes). Toss the snap peas into the skillet with the carrots. Cook another minute and then add the garlic and ginger. Cook another 1-2 minutes, until very fragrant. Set the veggies aside in a bowl. Add the coconut milk to the skillet used for the veggies, and reduce the liquid by about a third. Add the curry paste and fish sauce to the coconut milk, and return the veggies to the skillet. Stir gently and heat through.

Plate the catfish fillets and top each with one quarter of the veggie mix. Serve with a lime quarter.