Pad Ped Pla Duk is a prime example of the hot, spicy kinds of seafood stir-fried dishes the Thai people are famous for.
Pad Ped Pla Duk (Stir-Fried Catfish in Red Curry) Recipe-
- 1 lb. fresh catfish fillets
- 8 oz. green beans, ends trimmed and chopped into 1-1/2” to 2” long pieces
- 1/2 cup Thai sweet basil, leaves only, chopped
- 1 Thai hot chili pepper, chopped fine
- 1 tbsp. peeled and minced fresh ginger root
- 1/4 cup green peppercorns
- 2 fresh kaffir lime leaves, shredded
- 2 tbsp. Thai red curry paste
- 1 tsp. (or to taste) palm sugar
- 2 tbsp. Thai fish sauce, or to taste
- 3 tbsp. water
- 3 tbsp. vegetable oil
- Rinse the fish fillets well in cold water, pat dry, and then cut into several fish steaks, about 2” wide and 3” long.
- Heat your vegetable oil in a wok (or large skillet) add in the red curry paste and fry until aromatic.
- Add in the fish steaks and the chopped green beans, sauté until fish is well done and the beans tender, stirring the mix and flipping the fish steaks occasionally, then add in the water and stir well.
- Adjust the dish to your tastes by adding in what amounts of fish sauce and palm sugar you desire. Stir all ingredients together well, then add in the young green peppercorns, kaffir lime leaves, ginger, chili pepper and basil. Again stir everything together well, then remove from the burner.
- To serve your Pad Ped Pla Duk, garnish the dish with a bit more basil and shredded lime leaves, and place the peppercorns on top in an attractive arrangement.
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