Entree: Thailand – Southern Thailand – ผัดเผ็ดปลาดุก ➤ Phat Phet Pla Duk (Spicy Southern Thai stir-fry of catfish in a fragrant red curry with herbs and long beans)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 2 catfish fillets, approx. 8 oz (225 g) each, skinless and boneless
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) Southern Thai red curry paste or pad ped curry paste
- 4 cloves garlic, minced (about 12 g)
- 2 shallots, thinly sliced (about 60 g)
- 6 bird's eye chilies, sliced (about 6 g) or to taste
- 1 tsp (3 g) ground turmeric
- 6 kaffir lime leaves, torn
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) tamarind paste diluted with 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar (or brown sugar)
- 1/2 cup (120 ml) water
- 1 cup (150 g) long beans or green beans, cut into 1-inch (2.5 cm) pieces
- 1 red bell pepper, thinly sliced (about 150 g)
- 1 cup (25 g) fresh Thai basil leaves
- Lime wedges for serving
- Steamed jasmine rice to serve

Instructions

1. Pat the catfish fillets dry and cut into 1½-inch (4 cm) chunks. Season lightly with a pinch of salt.
2. Heat the oil in a large wok or skillet over medium-high heat. Add the garlic, shallots, and chilies and stir-fry until fragrant and the shallots are translucent, about 1–2 minutes.
3. Add the red curry paste and turmeric; stir and fry for 1 minute until the paste becomes aromatic and slightly darker.
4. Add the catfish pieces and toss to coat in the paste. Pour in the water, tamarind mixture, fish sauce, and palm sugar. Bring to a gentle simmer and cook, uncovered, 4–6 minutes until the catfish is just cooked through.
5. Stir in the long beans, bell pepper, and torn kaffir lime leaves. Cook 2–3 minutes more until vegetables are tender-crisp.
6. Remove from heat and fold in the Thai basil leaves. Taste and adjust seasoning with extra fish sauce or palm sugar if needed.
7. Serve immediately over steamed jasmine rice with lime wedges on the side.