Spicy Fried Catfish (Pla Duk Pad Ped): A Traditional Thai Recipe

Ingredients

500 grams of catfish fillet
3 cloves of garlic, finely chopped
1 tbsp of vegetable oil
3 red bird's eye chilies, finely chopped
1 tbsp of red curry paste
1 cup of coconut milk
1 tbsp of fish sauce
1 tsp of sugar
1/2 cup of torn kaffir lime leaves
1/2 cup of Thai sweet basil leaves
1/2 cup of sliced long red peppers

Steps and instructions

Cut the catfish fillet into bite-size pieces.
Heat the vegetable oil in a pan over medium heat.
Add the garlic and bird's eye chilies into the pan and stir-fry until fragrant.
Add the red curry paste and stir well until the oil starts to separate from the paste.
Add the catfish pieces into the pan and stir to coat them with the curry paste.
Pour in the coconut milk and bring the mixture to a simmer.
Add the fish sauce and sugar, then stir well to combine.
Add the kaffir lime leaves, Thai sweet basil leaves, and long red peppers. Stir well.
Simmer for a few more minutes until the fish is cooked through and the flavors are well combined.
Remove from heat and serve hot with steamed jasmine rice.

Tools for making

Cutting board - Used for cutting the catfish fillet into bite-size pieces.
Knife - Used for chopping the garlic, bird's eye chilies, and slicing the long red peppers.
Pan - Used for cooking the Pla Duk Pad Ped.
Spatula - Used for stirring and flipping the catfish and other ingredients in the pan.
Measuring cup - Used for measuring the coconut milk.

Recipe variations

Use a different type of fish such as tilapia or snapper instead of catfish.
Replace the red curry paste with green curry paste for a different flavor profile.
Add vegetables like bell peppers, bamboo shoots, or eggplant to the dish.
Include other seafood such as shrimp or squid along with the catfish.
Make it vegetarian by substituting tofu or tempeh for the fish.
Adjust the spiciness by adding more or fewer bird's eye chilies.
Experiment with different herbs and spices such as lemongrass or galangal.
Add a squeeze of lime juice at the end for extra tanginess.
For a creamier version, use coconut cream instead of coconut milk.
Try using different types of basil leaves such as holy basil or lemon basil.

Recipe overview

Pla Duk Pad Ped is a delectable Thai dish made with catfish fillet and an assortment of aromatic herbs and spices. It's a vibrant, flavorful meal that combines the richness of coconut milk with the spiciness of red curry paste and bird's eye chilies, balanced wonderfully with the unique tastes of kaffir lime leaves and Thai sweet basil. By following this recipe, you'll get to indulge in a truly authentic Thai culinary experience right at home. Expect to enjoy a dish full of complex and tantalizing flavors that are sure to make your taste buds dance. It's perfect for a weekend dinner or when you're craving some spicy, comforting food. Don't forget to serve it hot with steamed jasmine rice for the best experience.

Common questions

Can I use a different type of fish instead of catfish? Yes, you can use other firm white fish such as tilapia or cod as a substitute for catfish in this recipe.
Is red curry paste spicy? Yes, red curry paste does have some spiciness to it. If you prefer a milder flavor, you can reduce the amount of red curry paste or use a mild curry paste instead.
Can I adjust the spiciness of the dish? Absolutely! You can adjust the level of spiciness by adding more or fewer bird's eye chilies according to your preference.
What can I serve with Pla Duk Pad Ped? Pla Duk Pad Ped is traditionally served with steamed jasmine rice. You can also serve it with Thai sticky rice or noodles if you prefer.
Can I make this dish vegetarian? Yes, you can make a vegetarian version by substituting the catfish with tofu or vegetables of your choice. Additionally, replace fish sauce with soy sauce or a vegetarian fish sauce alternative.
Where can I find kaffir lime leaves and Thai sweet basil leaves? You can often find kaffir lime leaves and Thai sweet basil leaves at Asian grocery stores. If you have trouble finding them, you can also try online specialty stores or substitute with lime zest and regular basil leaves respectively.

Serving dishes and utensils

Cutting board - A sturdy surface for cutting and preparing the ingredients.
Knife - A sharp knife for slicing the catfish fillet and chopping the garlic and chilies.
Pan - A large pan or skillet for cooking the dish.
Spatula - A utensil for stirring and turning the ingredients in the pan.
Measuring spoons - To accurately measure the fish sauce, sugar, and red curry paste.
Cooking spoon - A spoon for mixing and stirring the ingredients in the pan.
Serve ware - Plates or bowls for serving the Pla Duk Pad Ped.

Origin stories

In the vibrant street-food markets of Thailand, one can find a myriad of dishes that are a testament to the country's rich culinary history, and Pla Duk Pad Ped is one such delicacy. This dish hails from the central region of Thailand, where the Mekong River teems with catfish, providing a plentiful ingredient for the local cuisine. It is a favorite among the locals because of its perfect balance of the quintessential Thai flavors - hot, sour, sweet, and salty, all melding harmoniously in a single dish. The use of native Thai herbs and spices, like kaffir lime leaves and bird's eye chilies, not only enhance the flavor but also pay homage to Thailand's biodiversity. So, when you take a bite of Pla Duk Pad Ped, you're not just enjoying a meal but also partaking in a story of a culture and a place that takes pride in its gastronomic heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.