Entree: Thailand – Northeastern Isan – ผัดเผ็ดปลาดุก ➤ Phat Phet Pla Duk (Spicy Isan-style stir-fried catfish with red curry paste, kaffir lime and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 9 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) catfish fillets, skin removed, cut into 1-inch (2.54 cm) pieces
- 2 tbsp (30 g) Thai red curry paste
- 3 cloves garlic (5/16 oz (9 g)), minced
- 6 Thai bird’s eye chiles (about 0.21 oz (6 g)), thinly sliced (adjust to taste)
- 2 shallots (2 1/8 oz (60 g)), thinly sliced
- 6 kaffir lime leaves, stems removed, torn into pieces
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) palm sugar or light brown sugar
- 1/4 cup (60 ml) water
- 1 cup (25 g) fresh Thai basil leaves (holy basil or Thai sweet basil)
- Lime wedges for serving
- 4 cups (760 g) steamed jasmine rice, for serving

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) catfish fillets, skin removed, cut into 1-inch pieces
- 2 tbsp (30 g) Thai red curry paste
- 3 cloves garlic (9 g), minced
- 6 Thai bird’s eye chiles (about 6 g), thinly sliced (adjust to taste)
- 2 shallots (60 g), thinly sliced
- 6 kaffir lime leaves, stems removed, torn into pieces
- 1 tbsp (15 ml) fish sauce
- 1 tsp (4 g) palm sugar or light brown sugar
- 1/4 cup (60 ml) water
- 1 cup (25 g) fresh Thai basil leaves (holy basil or Thai sweet basil)
- Lime wedges for serving
- 4 cups (760 g) steamed jasmine rice, for serving

Instructions

1. Pat the catfish pieces dry and set aside. Have all aromatics (minced garlic, sliced shallots, sliced chiles, torn kaffir lime leaves, and basil) ready to go.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the shallots and garlic and stir-fry 30–45 seconds until fragrant.
3. Add the red curry paste and sliced chiles; stir and fry 30–60 seconds to bloom the paste.
4. Increase heat to high, add the catfish pieces and toss to coat in the paste. Pour in the 1/4 cup (60 ml) water, cover, and let steam 2–4 minutes until the fish is almost cooked through.
5. Remove the lid, add the fish sauce and palm sugar, and toss gently to combine, cooking 1–2 more minutes until the sauce clings to the fish and most of the liquid has evaporated.
6. Stir in the torn kaffir lime leaves and basil leaves just until wilted, then remove from heat.
7. Serve immediately with steamed jasmine rice and lime wedges to squeeze over the dish.