Pad Phet Pla Dook Recipe

[Xeth_]

Hey, spice lovers! Let’s turn up the heat with Pad Phet Pla Dook, a fiery and flavorful Thai dish featuring crispy catfish stir-fried with aromatic herbs and spicy chili paste. This mouth-watering recipe is sure to satisfy your cravings for bold and vibrant flavors. Let’s explore this exciting dish together!

Ingredients:​

• 500g catfish fillets, cut into bite-sized pieces
• 3 tablespoons red curry paste
• 1 cup Thai eggplant, quartered (or substitute with green beans)
• 1 bell pepper, sliced
• 3-4 kaffir lime leaves, finely sliced
• 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 cup fresh basil leaves
• 1/4 cup vegetable oil (for frying)

Instructions:​

1. Prepare the Catfish:
   • Pat the catfish pieces dry with paper towels. In a large pan or wok, heat vegetable oil over medium-high heat. Fry the catfish pieces until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Set aside.
2. Stir-Fry the Aromatics:
   • In the same pan, remove excess oil, leaving about 1 tablespoon. Add minced garlic, chopped chilies, and red curry paste. Stir-fry until fragrant, about 1-2 minutes.
3. Add the Vegetables:
   • Add the quartered Thai eggplant (or green beans) and bell pepper slices to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
4. Combine with Catfish:
   • Return the crispy catfish pieces to the pan. Add fish sauce, soy sauce, and sugar. Stir well to combine all the ingredients.
5. Add Kaffir Lime Leaves and Basil:
   • Stir in the finely sliced kaffir lime leaves and fresh basil leaves. Cook for another 1-2 minutes until the herbs are wilted and fragrant.
6. Serve:
   • Transfer Pad Phet Pla Dook to a serving platter. Garnish with additional basil leaves and sliced red chili if desired.

Serving Suggestion:​

• Enjoy Pad Phet Pla Dook with steamed jasmine rice for a complete and satisfying meal. The crispy catfish combined with the bold flavors of red curry paste, fresh herbs, and spicy chilies will leave you craving more!

Ignite your taste buds with Pad Phet Pla Dook and bring the vibrant taste of Thailand to your dining table. Share your love for spicy food with us in the comments below!

 

[corbin]

Hey, spice lovers! Let’s turn up the heat with Pad Phet Pla Dook, a fiery and flavorful Thai dish featuring crispy catfish stir-fried with aromatic herbs and spicy chili paste. This mouth-watering recipe is sure to satisfy your cravings for bold and vibrant flavors. Let’s explore this exciting dish together!

View attachment 4371

Ingredients:​

• 500g catfish fillets, cut into bite-sized pieces
• 3 tablespoons red curry paste
• 1 cup Thai eggplant, quartered (or substitute with green beans)
• 1 bell pepper, sliced
• 3-4 kaffir lime leaves, finely sliced
• 2-3 Thai bird's eye chilies, finely chopped (adjust to taste)
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 cup fresh basil leaves
• 1/4 cup vegetable oil (for frying)

Instructions:​

1. Prepare the Catfish:
   • Pat the catfish pieces dry with paper towels. In a large pan or wok, heat vegetable oil over medium-high heat. Fry the catfish pieces until golden and crispy, about 5-7 minutes. Remove and drain on paper towels. Set aside.
2. Stir-Fry the Aromatics:
   • In the same pan, remove excess oil, leaving about 1 tablespoon. Add minced garlic, chopped chilies, and red curry paste. Stir-fry until fragrant, about 1-2 minutes.
3. Add the Vegetables:
   • Add the quartered Thai eggplant (or green beans) and bell pepper slices to the pan. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
4. Combine with Catfish:
   • Return the crispy catfish pieces to the pan. Add fish sauce, soy sauce, and sugar. Stir well to combine all the ingredients.
5. Add Kaffir Lime Leaves and Basil:
   • Stir in the finely sliced kaffir lime leaves and fresh basil leaves. Cook for another 1-2 minutes until the herbs are wilted and fragrant.
6. Serve:
   • Transfer Pad Phet Pla Dook to a serving platter. Garnish with additional basil leaves and sliced red chili if desired.

Serving Suggestion:​

• Enjoy Pad Phet Pla Dook with steamed jasmine rice for a complete and satisfying meal. The crispy catfish combined with the bold flavors of red curry paste, fresh herbs, and spicy chilies will leave you craving more!

Ignite your taste buds with Pad Phet Pla Dook and bring the vibrant taste of Thailand to your dining table. Share your love for spicy food with us in the comments below!

This Pad Phet Pla Dook recipe sounds incredible! Can't wait to try it out—love the spicy kick!

 

[Dawn]

this looks so rich in flavor! I'm loving it!