Pad Prik Khing Pla Dook Foo (Deep-Fried Catfish with Curry Paste)

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Deep Fried Catfish with Curry Paste is made from fish and herbs. Its ingredients are the same as Stir-Fried Pork Belly with Curry Paste. The cooking technique is deep-frying until the ingredients dry out. The dish can be stored for many days and can easily be packed in a small container, making it traveller friendly.


Fish contains protein which the body can absorb directly. The herbs provide antioxidants and help prevent flatulence and colds.


1 each grilled catfish
2 tbsp. gaeng kua curry paste
1 cup long beans, cut into one-inch pieces
3 tbsp. oil
1 tbsp. palm sugar
2 tsp. fish sauce
1 tbsp. sliced kaffir lime leave
1 each sliced chee fah chili


1. Remove the bones and chop the catfish meat. Fry until brown and crispy. Remove from the oil and set aside.
2. Blanch the long beans and soak them in the cool water and drain.
3. Heat the oil, add the gaeng kua curry paste and stir until it becomes aromatic.
4. Add the crispy catfish. Season with palm sugar and fish sauce. Add the long beans and half of sliced kaffir lime leaves. Stir until well combined, and remove from the heat.
5. Garnish with sliced red chee fah chili and the remaining sliced kaffir lime leaves. Serve with salted egg.