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Kang Ped Pla-dook (Red Curry with Catfish)

Kang Ped Pla-dook (Red Curry with Catfish) is a traditional Thai recipe for a classic curry of catfish, fingerroot, garden eggs and chillies cooked in coconut milk and fish stock flavoured with red curry paste. The full recipe is presented here and I hope you enjoy this classic Thai version of: Red Curry with Catfish (Kang Ped Pla-dook).

prep time

15 minutes

cook time

20 minutes

Total Time:

35 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurryChilli RecipesSpice RecipesHerb RecipesVegetable RecipesThailand Recipes



Ingredients:

800g catfish, cleaned and sliced into steaks
3 tbsp red curry paste
2 tbsp fingerroot
2 tbsp Thai birds eye chillies, sliced diagonally
40g Thai holy basil leaves
100g garden eggs (very small, grape-sized green aubergines [eggplants])
1 tsp sugar
600ml coconut milk
1/2 tsp sea salt
2 tbsp Nam Pla (fish sauce)
120ml fish stock
1 1/2 tbsp groundnut oil

Method:

Heat the oil in a wok over medium-high heat and stir in 180ml of the coconut milk and the red curry paste. Cook until the mixture is aromatic and the oil separates out of the coconut milk (about 10 minutes).

Now add the catfish and stir for a few minutes then add the remaining coconut milk and the fish stock. Continue cooking, stirring frequently, for a further 5 minutes, or until the fish is almost done.

Season to taste with the sugar, salt and fish sauce. Add the fingerroot, garden eggs and chillies along with the basil leaves. Stir to combine and bring the soup to a boil. Cook for 2 minutes, or until the garden eggs are done through then take off the heat and turn into a serving bowl.

Serve hot, accompanied by steamed rice.