Spicy Fried Catfish with Eggplant & Green Beans Pad Ped Pladuk/Thai Food Recipe

Step 1: Prepare Catfish

Cut the 1.75 lbs catfish fillet into small, bite-sized pieces.

Step 2: Shallow Fry Catfish

Heat vegetable oil in a non-stick pan or wok over medium heat until it begins to smoke. Add the catfish pieces in two batches to avoid crowding the pan. Shallow fry until crispy and golden brown on all sides. Remove the fried catfish and set aside. Remove excess oil from the pan, leaving a small amount for cooking.

Step 3: Cook Red Curry Paste

Add 2.5 tablespoons of Thai red curry paste to the hot oil in the pan. Cook on low heat, stirring continuously, until the oil separates and the paste becomes fragrant. This should take about 1-2 minutes.

Step 4: Add Thai Chili

Add 1 chopped Thai chili to the pan for extra heat. Stir to combine with the curry paste.

Step 5: Add Thai Eggplant

Add the 4 cut Thai eggplants to the pan. Toss them gently to coat evenly with the curry paste.

Step 6: Add Green Beans

Add 1.5 cups of blanched green beans to the pan. Toss to combine with the eggplant and curry paste.

Step 7: Add Water

Pour in 0.5 cup of water to help meld all the flavors and prevent the vegetables from burning. Stir well.

Step 8: Add Sugar

Add 2 teaspoons of sugar to the dish to balance the spicy and savory flavors. Stir until the sugar melts and is well incorporated.

Step 9: Add Fish Sauce and Green Peppercorns

Add 1 tablespoon of fish sauce for umami and flavor enhancement. Also, add 1 teaspoon of green peppercorns. Stir everything together.

Step 10: Combine with Catfish

Add the shallow-fried catfish pieces back into the pan with the vegetables and sauce. Toss gently to ensure all ingredients are coated. Cook for an additional 2-3 minutes, allowing the flavors to meld and the vegetables to cook through but remain slightly firm.

Step 11: Plate and Garnish

Transfer the spicy fried catfish with eggplant and green beans to a serving plate. Garnish with slivers of fresh ginger and curry leaves for added freshness and aroma. Serve hot.

• Shallow fry the catfish in two batches to avoid crowding the pan and ensure even crispiness.

• Be careful not to add too much fish sauce, as it can make the dish overly fishy; a small amount acts as an umami enhancer.

• Blanching green beans beforehand makes them soft and pliable, improving texture in the final dish.

• For a milder dish, reduce the amount of Thai chili or omit it entirely.

• Other firm white fish fillets can be substituted for catfish.

• Add other vegetables like bamboo shoots or bell peppers for variety.