Clean and gut the catfish. Make a cut on the belly and use your fingers to get the fish guts out. Give the inside a good rinse.

Slice into segments. Lay the fish on a chopping board and cut it info even segments.

Remove the slimy layer. Massage the pieces with 3 tablespoons of cornstarch and half a tablespoon of salt, making sure each piece is well-coated.

Wash the pieces. Transfer the catfish to a bowl of cold water. Rub them and rinse under running water.

Deep-fry. In a large pan, heat enough oil to submerge the fish pieces over medium-low heat. Once hot, deep-fry the catfish, flipping them occasionally.

Let excess oil leak. After approx 10 minutes, when the catfish turns golden with a crispy texture, remove from pan and transfer to a colander to let excess oil drip off.

Fry red curry paste. Heat oil in a large wok pan or skillet over medium heat. Toss in the red curry paste and stir it until aromatic or 10–20 seconds.

Add flavors. Stir in water, palm sugar, fish sauce, chilies, and kaffir lime leaves.

Cook until sugar dissolves. Make sure all the seasonings are well mixed, and cook until the sugar dissolves.

Add the catfish.

Thoroughly coat each piece with spicy sauce and serve immediately.