Pla Dook Pad Ped (gf) Recipe
Sliced crispy catfish topped with bell peppers, onions, mushrooms & eggplants in red coconut curry.
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Ingredients
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Main Ingredients
Curry Sauce
For Frying
Method
Preparation
- 1
Prepare the Catfish
Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut the fillets into slices or bite-sized pieces.
- 2
Making the Curry Sauce
- 3
Cook the Curry Sauce
In a large saucepan, combine the coconut milk and red curry paste over medium heat. Stir until the paste is fully incorporated. Add fish sauce, brown sugar, and lime juice, and let it simmer for about 5 minutes.
- 4
- 5
Finish with Basil
Stir in the fresh basil leaves just before serving to enhance the flavor.
Frying the Catfish
- 6
Coat the Catfish
In a bowl, mix rice flour and salt. Dredge each piece of catfish in the mixture until well-coated.
- 7
Heat the Oil
In a large skillet or wok, heat the oil over medium-high heat until it's hot but not smoking.
- 8
Fry the Catfish
Carefully add the coated catfish pieces to the hot oil. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
Serving
- 9
Plate the Dish
On a serving platter, place a generous amount of the red coconut curry with vegetables. Top with the crispy fried catfish and garnish with extra basil if desired.
- 10
Enjoy
Serve hot with steamed jasmine rice on the side.