Pad Ped Pha Duk Recipe
Sauteed Catfish with spicy curry paste, Thai eggplant, bell peppers, and basil leaf
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Ingredients
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Main Ingredients
Curry Paste
Seasoning
Method
Cooking Instructions
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut into bite-sized pieces and season with black pepper.
- 2
Cook the Curry Paste
In a large skillet or wok, heat a tablespoon of oil over medium heat. Add the red curry paste and sauté for 2-3 minutes until fragrant.
- 3
Add Coconut Milk
Stir in the coconut milk and bring to a simmer. Let it cook for about 5 minutes, stirring occasionally.
- 4
Add Vegetables and Catfish
Add the Thai eggplant, red and green bell peppers to the skillet. Cook for another 5 minutes until the vegetables start to soften. Then add the catfish pieces and gently stir to combine.
- 5
Season the Dish
Add fish sauce, brown sugar, and lime juice to the skillet. Stir well and let it cook for an additional 5-7 minutes until the catfish is cooked through and the vegetables are tender.
- 6
Finish with Basil
Remove from heat and stir in the Thai basil leaves just before serving.
