Catfish Stir-fry (pad Phed) Recipe
Eggplant, bell peppers, onions and basil leaves.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Cook the Vegetables
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Then, add the sliced onion, diced eggplant, and bell peppers. Stir-fry for about 5-7 minutes until the vegetables are tender.
Add the Catfish
Add the catfish pieces to the skillet and cook for another 5 minutes until the fish is cooked through.
Add Flavor
Stir in the Thai red curry paste and coconut milk. Mix well and let it simmer for about 2-3 minutes.
Finish the Dish
Add soy sauce, lime juice, salt, and black pepper. Stir in the fresh basil leaves and cook for an additional minute. Remove from heat.
Serve
Serve the catfish stir-fry hot over rice or noodles. Enjoy your delicious Pad Phed!
